At the moment my house has the most heavenly smell of banana bread wafting around. Perfect for afternoon tea with a cup of something hot.
I am dedicating this recipe to an old school friend, Jo, who asked me for a good Banana Bread recipe. Shortly after she asked, my son Ryan asked me to make it as well. Of course that was all I needed to embark on a mission to produce a yummy and healthy recipe. This is the result. It is very versatile. Add berries,nuts, dried fruit, chocolate chips or spices. You can also make these into a larger loaf or muffins. If you do decide to make a larger loaf it will require longer to cook – about 35-40 minutes.
This banana bread is moist and sweet. Vary it by adding berries, dried fruit, nuts and or chocolate chips. If you like your banana bread spicy, add ginger, mixed spice and or cinnamon. Make sure your bananas are really ripe for a sweet and moist cake.
- 1 cup rapadura or coconut sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup melted coconut oil - you can use butter or another oil if you prefer
- 2 large or 3 small over-ripe bananas (approx 280g with the skins off) - the more over-ripe the better
- 2 cups w/m wheat or spelt flour - Sometimes I replace one cup of this flour with a cup of quinoa flour
- 2 tsp baking powder
- Preheat the oven to 180 degrees convection or 160 fan-forced.
- Grease 8 mini loaf dishes, a large loaf tin or prepare a 12 serve muffin tin.
- In the blender, whiz all ingredients except the flour and baking powder.
- Gently mix the flour and baking powder into your smooth banana mix.
- Spoon into dishes or muffin cases.
- Bake for 25 minutes or until a skewer comes out clean.
- Leave in the pans to cool.
For a Chocolate version, add 2/3 cup baking cocoa and an extra banana. (Total peeled banana weight would then be approx. 380g). Also omit the spices.
If you enjoyed this recipe, please let me know in the comments below. Thank you.