Is there anything better than a hunk of homemade banana bread warm from the oven? We’ve yet to find anything that comes close.
The centre of this bread is so soft and light (and stays that way, even a few days after baking) and the outside edge, a little crusty in contrast, is almost caramel-like in taste.
We always make a batch of this when we have any brown bananas to use up – the browner they are, the sweeter the finished cake. In fact, we let our bananas go brown just to give us an excuse to make this.
We prefer to use wholegrain spelt flour for this recipe – a good alternative to white wheat flour with a higher nutrient content, although you could use a good, organic wholewheat flour instead. We’ve also used honey instead of refined sugar and coconut oil for all extra goodness. Throw in some walnuts or pecans for added health benefits, texture and flavour.
You will need:
- 1/3 cup (40g) coconut oil (We use Lucy Bee)
- 1/4 cup (4 tbsp) honey*
- 2 eggs
- 1 cup of ripe bananas (3 medium bananas), mashed
- 1/4 cup (4 tbsp) organic milk of choice
- 1 tsp bicarbonate of soda (baking soda)
- 1/2 tsp natural vanilla seeds (optional)
- Pinch fine sea salt
- 1 3/4 cups (245g) wholegrain spelt flour
- 1/2 cup (75g) roughly chopped walnuts or pecans (optional)
- 1/2 cup (75g) raisins (optional)
- Line a loaf tray with baking paper, or grease well. Heat the oven to 165°C/325°F/gas 3.
- Gently heat the coconut oil in the microwave at a low-medium heat until just melted. Transfer to a large bowl, then add the honey and whisk the together until well combined.
- Add the eggs and whisk for a few seconds, then whisk in the banana and milk, then the bicarbonate of soda, vanilla and salt until combined.
- Fold in the flour with a large metal spoon until just combined. Finally stir in the nuts and raisins (if using).
- Spoon the mixture into the loaf tin and bake for 50-55 minutes until golden brown on top and a skewer inserted into the centre of the cake comes out clean. If it browns too much during cooking, cover with foil.
- Leave to cool in the tin for 10 minutes before removing and transferring to a wire rack to cool.
Store in a sealed container in a cool, dark place for 2-3 days, or in the fridge for 5-7 days. This also freezes well, in slices, for up to 3 months.
*You could increase this to 1/2 cup honey if your bananas aren’t super ripe and sweet, and if you’re not adding raisins.
- Replace the raisins with chopped dates or dark choc chunks
- Swap the vanilla for ground cinnamon or add 1 tsp cinnamon in addition
- You can replace the coconut oil for a high quality vegetable oil, or quality, non-salted butter (we recommend one that’s grass-fed, like Kerrigold)
- Swap the honey for brown rice syrup or maple syrup
Recipe adapted from Cookie & Kate
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