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. And it’s dairy free too which is a bonus for many who can’t tolerate dairy.
- 3 ripe bananas
- 2 eggs (or 2 flax eggs if vegan)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- ½ cup of coconut sugar
- ½ cup of coconut oil or other oil (options are avocado oil, olive oil)
- 1 cup white flour
- 1 cup wholemeal flour
- ½ teaspoon bicarb soda
- 1 teaspoon baking powder
- Handful walnuts
- 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.
- 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.