Nothing quite beats a delicious banana bread.
I have made numerous banana bread’s in my 19 years of life – starting with the Edmond’s Cookbook classic when I was 10 through to my own scrumptious yet healthy creations as I have grown older. Whenever I bake, I like to use wholesome ingredients, whether it be switching ordinary flour to less-refined, wholemeal spelt flour, or replacing refined sugar with honey or maple syrup.
This banana bread is fluffy and moist, sweetened naturally with bananas and honey and complimented by the warming flavour of cinnamon. Trust me – this one is for all ages! It most likely won’t last over 2 hours out of the oven (unless you have extremely impressive self control).
- ⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
- ½ cup honey or maple syrup (or half and half)
- 2 eggs
- 1 cup mashed bananas (about 2½ medium or 2 large bananas) + 1 banana sliced in half for decoration at end.
- ¼ cup milk of choice, or water
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, plus more to swirl on top
- 1 ¾ wholemeal spelt flour (or other flour of your choice e.g. buckwheat, brownrice or wheat)
- Preheat oven to 165 degrees Celsius and line a loaf tin with baking paper.
- In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk well, then whisk in the mashed bananas and milk. (Note: If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the baking soda, vanilla, salt and cinnamon and whisk to blend. Lastly, switch to a big spoon and fold in the flour, until just combined.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. For a swirled effect on top, run the tip of a knife across the batter in a zig-zag pattern.
- Place the remaining banana, sliced half lengthways, on top.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
- This is a fantastic addition to any lunchbox, or as morning or afternoon tea, and a perfect dessert paired with greek yoghurt and extra cinnamon!
Makes approx. 8 thick slices