There’s nothing like the smell of fresh banana bread baking, filling the house with the scents of home and comfort. I used this recipe to make banana bread for the first time, and it’s honestly life changing. That is, of course, if you’re a foodie. Or really anyone who eats food.
4 medium sized overly ripe or ripe bananas
1.5 cups whole wheat flou/unbleached, all-purpose flour
1/2 cup coconut oil (or any other oil)
1/2 cup brown sugar/unrefined cane sugar/regular granulated sugar*
1/4 tsp. cinnamon powder (optional)
1/2 tsp. Vanilla (or almond) extract (optional)
2-3 pinches or 1/8 tsp nutmeg (optional)
2 tbsp crushed walnuts (optional)
1.5 tsp baking powder
1/2 tsp baking soda
a dash of salt (optional)
- Preheat oven to 180°C (356°F)
- If you aren’t using a brown stone pan, grease a bread tin (7.5×4×2.5 inch) or rectangular cake pan (7.5×2 inch) with some coconut oil.
- Take sliced bananas and sugar in a mixing bowl.
- Mash the bananas well or puree with hand blender. I prefer to mash them with a potato masher to keep some (very small) banana chunks in the mix.
- Now add 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 floor really well.
- This folding step is important as you want the whole bread mixture to be one and mixed evenly.
- It’s ok if there are tiny chunks of banana and walnut in the mix (if you did not puree the banana). Just make sure the flour is mixed in evenly.
- Lastly add the walnuts and fold these.
- Pour the bread mixture into the loaf pan.
- Bake at 180 degrees C (356 degrees F) for 30-40 mins or until a toothpick inserted in the bread comes out clean.
- Once warm or cool remove bread from pan.
- Slice and serve banana bread warm.
- Wrap in cling film or store in a box in the fridge. Because banana bread is moist, it will likely spoil if not refrigerated
*sweetness may be adjusted according to preference