This recipe is one of the main reasons for starting this blog. So many times friends and family asked me if I could send my recipe for banana bread. Also at work I am often asked for this recipe, but I wasn’t really keen on giving away my secret recipes. But then I started thinking, why not start a blog where I can share my recipes, knowledge and passion for food. Thanks to everyone who ever asked for one of my recipes, without you I would never have started my blog.
So here it is, for all of you to enjoy.
Really tasty banana bread. Easy to make and a great way to use up your overripe bananas. With no added sugar, eggs or butter, enjoy a second slice of the banana bread without an inch of guilt.
- 4 ripe bananas
- 170 g (spelt)flour
- 140 g coconut oil
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- sea salt
- 50 g walnuts
- 25 g dark chocolate
- Step 1 Preheat oven to 180°C/350°F. Lightly grease the bottom and sides of a 1-litre loaf tin with coconut oil.
- Step 2 Melt the coconut oil au bain-marie, and set aside.
- Step 3 Peel the bananas, and add the bananas to a mixing bowl. Mash the bananas with a fork until it is a smooth and chunky mixture. Add the coconut oil and vanilla extract to the mashed banana, and stir to combine.
- Step 4 Sift the flour, cinnamon, baking powder, baking soda, and a pinch of salt. Then add to the banana mixture, stir to combine.
- Step 5 Roughly chop the walnuts and dark chocolate, if using, then fold through the mixture.
- Step 6 Pour the mixture into the loaf tin, then bake it in the hot oven for about 40 minutes, or until golden and cooked through. Stick a cocktail skewer into the middle of the loaf to check if it is done. Remove after a couple of seconds, if it comes out clean the banana bread is cooked.
- Step 7 Allow the banana bread to cool off a little before roming it from the loaf tin. Let it cool completely (on a wire rack for example) before cutting it into slices, then serve.