For the majority of my life I absolutely despised bananas. Everything about them turned my stomach, especially the smell! Then two years ago I got a notion to eat one, and loved it. So it comes as no surprise that I would try making banana bread.
This recipe is a great way to use up over-ripe bananas!
A lot of people really seem repulsed or disinterested if you bring up banana bread, which baffles me. Though it has to be said there is a tendency for them to be heavy, and dry which nobody wants. This bread isn’t anything like that! It’s fluffy, extremely moist and light and very moreish.
This recipe is sooo delicious! I bought some ingredients and then looked up different recipes online both traditional and healthy in nature, to try and discover what would make the best recipe.
So, the question on your lips is probably, does it taste really strongly of banana?! You’ll be pleasantly surprised that the answer is no. Banana flavouring is usually artificial in bought and baked goods and can be really off-putting, but the flavour here is completely different, it is so subtle, and natural.
As usual, the ingredients are easy-to-find and you can really adapt the recipe to your taste. It only uses one egg, which chances are you have in your fridge on a regular basis. I have added coconut and raspberry into mine, as I love both as a flavour and texture combination and they really compliment the banana.
This recipe does contain sugar both in granulated form and in maple syrup, so it isn’t the healthiest thing to eat, however the addition of fruit (not dried) and extra fibre in the whole-wheat flour make it a guilt-free treat.
Does the use of whole-wheat flour make it heavy? Absolutely not!! This bread is so light and sponge-y you’ll think you’re eating a muffin! It’s the lightest baked good I’ve ever made.
This is mainly due to the addition of yoghurt instead of milk. If you are vegetarian or vegan you can use a coconut yoghurt here, just opt for a full-bodied yoghurt. I used Glenisk natural yoghurt as it is a perfect consistency.
This cake uses oil, not solid fats for the recipe which also promotes aeration, I’ve used coconut oil here as it is a healthy saturated fat, and also works well as I’ve added desiccated coconut to the recipe. When melting the coconut oil, ensure to let it cool before using.
I forgot to add walnuts to my mix before baking, so halfway through I sprinkled some on top of the bread, because the crunchy texture they provide is gorgeous.
As the bread takes between 45-55 minutes to bake ensure to cover the mix with tinfoil when you start to see it browning, or it will burn on top before it is fully baked and no one wants that.
I really like to have a slice slightly toasted, and you can even smear a nut butter on top for a more decadent flavour.
- Use different nuts – flaked almonds or pecans would be delish
- Blueberries work really well in the bread also.
- Or if you don’t have any berries, finely dice or grate apple through the mixture.
Try it out for yourself, and let me know what you think !
1 ½ cup (I used a mug) mashed banana (equivalent to 2 large)
1 ½ cup Wholewheat flour
1/3 cup Natural yoghurt or greek yoghurt
½ tsp. Cinnamon
1 tsp.Baking soda
¼ cup Frozen raspberries
2 tsp. Desiccated coconut
¼ cup Walnuts, chopped
1/3 cup light brown Sugar
¼ cup Maple syrup
2 tablespoons Coconut oil
1. Heat oven to 180° or 350° Fahrenheit.
2. Grease loaf tin or tinfoil tray with butter or oil
3. Mash bananas until fairly smooth, add egg & whisk.
4.Add yoghurt and oil, mix well.
5.Add in sugar, maple syrup, cinnamon, baking soda and coconut (If using).
6. Fold the flour in gently, add raspberries if using.
7. Pour into tray or tin and tilt to make sure it’s evenly dispersed.
8.Put in oven for 45 minutes approx.
9. Check after 20 minutes for browning, cover with tinfoil.
10. At the 45 min mark test with skewer or fork. If utensil comes out clean it is ready. (If undercooked put back in oven and check after ten minutes).
11. Allow 15/20 minutes to cool in tin/tray. Put on wire rack if using or a plate.
Slice away & enjoy!
This bread freezes really well. I sliced my loaf into 8 pieces and put into individual ziplock bags. Simply take out a slice at a time. It will toast from frozen, but is best to leave to thaw for an hour. This can be done on a kitchen counter. Otherwise it can be defrosted in the fridge but will take longer.