OK. We all have our go-to-banana bread recipe. What’s yours? I thought I would share mine. I don’t add eggs and add more bananas (4-5) to make it naturally sweet and moist. You can bake in loaf or individual muffins (even the mini size for little hands!) Someone suggested ground oats so I may play around with adding that rather than whole wheat flour…but why mess with a good thing. Cause this bread is GOOD!
- 4-5 medium sized ripe or over ripe bananas
- 1.5 cups whole wheat flour
- ½ cup coconut oil or sunflower oil or any vegetable oil
- 1/4 cup pure maple syrup or honey
- ½ tsp vanilla powder or 1 tsp vanilla extract
- ¼ tsp cinnamon powder (optional)
- 2 to 3 pinches or ⅛ tsp nutmeg powder (optional)
- 1 to 2 tbsp walnuts or sunflower seeds (optional)
- 1.5 tsp baking powder
- ½ tsp baking soda
- a pinch of salt (optional)
- preheat the oven to 180 degree celsius.
- grease a bread tin or a rectangular cake pan with some coconut oil. you can use the rectangular cake pan of size or round cake pan or even muffin tins.
- take sliced bananas and maple syrup/honey in a mixing bowl.
- mash the bananas well or puree them in a food processor.
- now add the oil, vanilla, cinnamon powder, nutmeg powder to the banana and mix well.
- sieve the flour with the baking soda, baking powder, salt directly in the bowl containing the mashed bananas.
- fold the sieved flour really well.
- this folding step is important as you want the whole bread mixture to be one and mixed evenly.
- lastly add the sunflower seeds or walnuts, if using, and fold these.
- pour the bread mixture into the loaf pan.
- bake at 350F for 30-40 minutes or till a toothpick inserted in the bread comes out clean.
- once warm or cool remove the bread from the pan.
- slice and serve banana bread warm.
- the remaining loaf, you can wrap in a cling film or keep in a box in the fridge. warm the banana bread before serving.
if coconut oil is added to the bread, it solidifies when refrigerated, hence the bread also becomes dense when you refrigerate it. so before serving just warm up the bread and the bread will have its natural texture back.