"Nothing is better than filling the house with the smell of freshly baked banana bread. This is a firm favourite at mymuybueno Deli and always sells out when it’s on display. It’s gorgeous on its own, or slathered with peanut butter and strawberry conserve for a really wonderful treat."
Banana Bread
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- Recipe Card
Prep time: 20mins
Cook time: 45mins
Serves or Makes: 8
Recipe Card
ingredients
Flax Egg
- 1 tbsp ground flaxseed
- 3 tbsp warm water
ingredients
Wet Ingredients
- 55 milliliter coconut oil, plus extra for greasing
- 400 gram ripe bananas (approx. 4 medium)
- 80 milliliter almond milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract or paste
ingredients
Dry Ingredients
- 65 gram coconut sugar
- 60 jumbo rolled oats
- 1 bicarbonate of soda
- 1/2 tsp baking powder
- 1/2 tsp himalayan salt
- 280 gram self- raising flour
- 1 sliced whole banana
Method
Step 1
Preheat the oven to 180°c and grease your 2lb loaf tin lightly with coconut oil using a silicone brush.
Step 2
First make your ‘flax egg’. Mix the flaxseed with the warm water and leave for 10 minutes to thicken.
Step 3
Meanwhile, melt your coconut oil in a saucepan. In a large bowl, mash the banana until almost smooth, then stir the flax egg, milk, melted coconut oil, maple syrup and vanilla into the mashed banana until well combined.
Step 4
Stir the dry ingredients into the batter one at a time, mixing well to incorporate each before adding the next. Add the coconut sugar first to ensure it melts, then the oats, bicarbonate of soda, baking powder, salt and lastly the flour.
Step 5
Ensure everything is mixed well and there are no patches of flour. This is very important, as otherwise you will get white splodges in the bread and they do not taste good.
Step 6
Pour the batter into the prepared loaf tin and spread out evenly. Place the sliced banana across the top in the row along the centre and gently push down.
Step 7
Bake the loaf, uncovered, for 45 minutes, until lightly golden and firm on top. If it starts to caramelise and darken the bananas on top too much (if your bananas were really ripe and therefore had more sugar content, this will happen) simply cover with a sheet of dampened scrunched up the parchment paper to protect the top from burning.
Step 8
After 45 minutes, check that the loaf is cooked through using a skewer. If it is ready, this should come out clean, and the top of the loaf should slowly spring back when touched.
Step 9
Leave the loaf in the tin for 10 minutes to cool. Do not leave it any longer as it will sweat and make your loaf damp and prone to breakage. Slide a palette knife around the edges to loosen them, and gently remove it from the tin. Place your banana bread onto a wire rack and leave until completely cooled.