Classic Banana Bread
There are so many ways to whip up a banana bread and I’m constantly changing the way I make this. This version is the one I’m most satisfied with. It’s light and fluffy, not overly sweet and a relatively healthy treat. What I’ve noticed is the riper the bananas, the sweeter and more moist the bread is. It’s dairy free too which is a bonus for many who can’t tolerate dairy.
Classic Banana Bread
Ingredients
- 3 ripe bananas The riper the better
- 2 2 flax eggs Can use 2 eggs if not vegan
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- 1/2 cup coconut sugar
- 1/2 cup Olive oil or other oil (avocado, coconut)
- 1 cup almond flour
- 1 1/2 cups plain flour or gluten free flour
- 1/2 teaspoon bicarb soda
- 1 teaspoon baking powder
- handful walnuts optional
Method
- Mash bananas with a fork in a bowl.
- Add 2 eggs and mix in with banana (steps on how to make a flax egg below).
- Add maple syrup, vanilla, oil and coconut sugar and mix.
- Then add flours, baking soda and bicarb. Mix well.
- Place in greased loaf tin and top with walnuts and coconut sugar.
- Bake for 30 minutes at 180 degrees.
TIP: To make a flax egg mix one tablespoon of flax meal and three tablespoons water and let sit until thickens.
As each oven cooks differently, place a skewer into your loaf at 25 minutes to see how close it is to being cooked . When the skewer comes out dry the loaf is ready.
For a healthier version use two cups wholemeal flour. Remove coconut sugar for a less sweet option.
Frequently Asked Questions
What inspired you to create this classic banana bread recipe, and what sets it apart from other banana bread recipes?
There are many ways to make banana bread, and I'm constantly experimenting with different versions. This recipe is one I'm particularly satisfied with because it's light, fluffy, not overly sweet, and relatively healthy. What makes it stand out is that it's dairy-free, making it suitable for those who can't tolerate dairy.
Can you suggest a vegan alternative for the eggs in this recipe?
Absolutely! You can use flax eggs as a vegan alternative. To make a flax egg, mix one tablespoon of flax meal with three tablespoons of water and let it sit until it thickens. Use this mixture as a substitute for each egg in the recipe.
Why is it important to use ripe bananas in this banana bread recipe?
Ripe bananas are crucial in this recipe because they bring natural sweetness and moisture to the bread. The riper the bananas, the sweeter and moister the bread will be.
Can you provide some tips for checking the doneness of the banana bread while baking?
Since ovens can vary, it's a good idea to check the doneness of the banana bread around the 25-minute mark. Insert a skewer into the loaf, and when it comes out dry, the loaf is ready. This helps prevent overbaking and ensures a moist bread.
Are there any variations or substitutions you recommend for those looking for a healthier or less sweet option?
For a healthier version, you can use two cups of wholemeal flour instead of the combination of white and wholemeal. To reduce sweetness, you can omit the coconut sugar or use a smaller amount of sweetener.
Can this banana bread be frozen for future use, and how should it be stored?
Yes, you can freeze banana bread. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored in the freezer for several months. To enjoy it again, simply thaw it at room temperature or reheat it in the oven.
