Banana Bread is my passion. I bloody love it.
If you follow me on Instagram you would know that I love baking Banana Bread! I especially love to bake when I’m on my period, so I end up making it at least once a month.
I’m always trying to improve my recipe, so if a cafe is serving it I will give it a try. For me Banana Bread needs to be that little bit stodgy, doesn’t crumble, not overly sweet and most importantly taste like banana and not be filled with spices.
So below is my version of Banana Bread, I hope you love it as much as I do. I’ve also made this vegan many times, check the notes for substitutions.
1 1/2 cups Flour
5 very Ripe Bananas
1/3 cup Coconut Sugar
115g Softened Grass Fed Butter
2 tbsp Non-dairy Milk
1/2 tsp Vanilla Bean Paste
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
Coconut Oil to grease the bread tin
Preheat oven to 175C/345F/Gas Mark 3
Cream the butter and sugar with an electric mixer
Mash the bananas and mix in the eggs, milk, vanilla, baking soda, baking powder, and salt
Once the butter and sugar have been creamed add in the banana mix and whisk until combined
Slowly fold in the flour
Lightly grease bread tin with coconut oil and pour in batter
Bake in preheated oven for 50 minutes to an hour, do the prick test to make sure it’s cooked
Place on a cooling rack
Almond butter and strawberries
Toasted on both sides on a hot pan and serve with cinnamon butter
You can use whatever sugar you like, I like coconut sugar as it adds a caramel hint to the banana bread and it’s the right amount of sweetness
You can substitute non dairy milk for dairy milk
You can add half a cup of chocolate chips to mix it up a bit
Vegan: Replace eggs with two flaxseed or chia seed eggs ( 1 tbsp of chosen seed + 3 tbsp water = 1 egg), replace butter with vegan butter or ½ cup of refined coconut oil