This banana bread recipe is delicious, quick and easy to make….it’s a favourite in our home! The smell of banana bread while it’s baking is amazing and the boys love it when I make a fresh loaf for them for after school tea.
My mother in-law makes the best banana bread and this is actually adapted from her original recipe. This recipe only uses few ingredients, which most you should already have in a well stocked wholefoods pantry. I’m a fan of using few or basic ingredients from what you already have on hand. If I have run out or i’m low on spelt flour, ill often just grind up some raw ingredients on hand, such as brown rice, buckwheat, almonds/flour, seeds, coconut flour etc and make up the rest of the flour with that.
I also tend to buy extra bananas, so that I can freeze some over ripe bananas for smoothies and also use to make banana bread every couple of weeks or so.
- 100g softened butter (or a light flavoured olive oil)
- 60g or approx. 1/4 cup rapadura or coconut sugar – you can also use honey, brown rice syrup, 100% maple syrup, dates or apple puree. You will just need to adjust according to your preferred sweetness. The original recipe uses 3/4 cup of sugar! but I don’t think it needs it especially if you are baking for kids.
- 2 eggs
- 4 large soft ripened bananas
- 2 cups plain spelt flour (you can also do half wholemeal spelt flour or use a gluten free flour)
- 4 tsp baking powder
- Walnuts- I like to add on top, so that my fussy toddler doesn’t get freaked out by the crunchy pieces inside the banana bread! I’d love to mix it throughout, if I had a choice!
- Dark chocolate pieces- Just roughly chop or break by hand. Aim for at least 70% dark chocolate or use a raw chocolate if you’d prefer to skip the dairy. Or even cacao nibs would work well here.
- Extra 1/2 banana- slice in half lengthways, and lay on top of the banana bread before baking in the oven.
- Pre heat oven to 180 degrees Celsius and grease a medium sized loaf pan with butter or olive oil.
- Melt the butter in the thermomix ( or in small pan or microwave)
- Add the sugar, eggs and banana to the melted butter and blend until a smooth consistency.
- Add the flour and baking powder, mix until just combined well (do not over mix).
- Add in any walnuts or chocolate if using at this stage.
- Pour into the tin, and sprinkle with walnuts or sliced banana
- Bake in the oven for approximately 50 minutes or until a skewer comes out clean when pierced in the middle. If the banana bread is browning too soon, reduce your oven temperature.
- Leave to cool slightly in the pan before turning out and cool on a wire rack
- Serve while still slightly warm and store the left overs in an air tight container.