Healthy Banana Bread

I know, I know… There’s about a million and one recipes out there that all claim that theirs is the best banana bread that ever once was. I find that statement quite fascinating since everyone has their own version of perfection when it comes to this somewhat innocently conversational loaf. Some like walnuts in theirs whilst others won’t look twice at a slice without chocolate chips in it. Some like it dense and…. dare I say it “moist” while others much prefer a lighter, more fluffier crumb.

To put it simply, you’re all right - of course. What you like is what you like so you do you boo! I for one love a dense, banana rich banana cake. Sometimes I’ll get really adventurous and bring out some lemon or cream cheese icing for a hit of extra sweetness but all in all, when I make this bread I like to keep it simple.

I like that there are pockets of sweet banana that you can find roaming around in there. That the crumb is dense. That you can toast it and slather it in butter or wrap a slice and take it with you on the road or out into the paddock. It’s a completely fuss-free snack that is healthier for you than a handful of Allen’s Killer Pythons lollies. Which, now that we mention it, Killer Pythons are my ABSOLUTE favourite jelly type lolly. So when you consider which one I went for when they were next to each other on the kitchen table today (I went for the banana bread) that has to be some sort of assurance to you just how good this banana bread is.

Another bonus is that it’s completely freezeable. I like to double the recipe on most occasions so I can freeze a loaf for when that sweet tooth comes a-knockin’. Or breaking down the front door - in my case.

I’m not going to continue to bang on here and try to convince you that this is the best ‘nana bread. I love it, it’s one of my go-to recipes for both saving some old bananas going to waste and for when I know we’ll need a little something to perk us up in the paddock. That’s all that matters! You may try it and prefer it differently which is completely fine - I’m not too hurt or completely heartbroken and shattered… No, no I’m fine! Really!

Give it a go and who knows, it might become your staple too.

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Banana Bread

Author: Ainsley Young

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 100ml coconut oil, melted and cooled
• 1/2 honey
• 1 3/4 cup mashed over-ripe bananas
• 2 eggs
• 1 tsp bicarbonate soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 250g plain flour, sifted

Instructions

1. Pre-heat oven to 180°C. Grease and line a 23x13cm loaf tin with baking paper.
2. In a medium bowl, sift together the plain flour, bicarb soda, salt and cinnamon.
3. In another larger bowl, mash bananas then add honey, eggs and coconut oil. Whisk to combine.
4. Add the flour mixture to the wet ingredients. Using a spatula, fold through the flour until just combined and no flour pockets remain. Take care not to over-mix the batter.
5. Pour the batter into the prepared loaf tin. Bake for about 30-45 minutes or until the top is lightly golden and a skewer removes cleanly when poked into the center of the cake.
6. Once baked, remove from the oven and allow to cool slightly before turning on a cool rack to cool completely.

Notes

• The cake it best eaten at room temperature. It can be stored in an air-tight container for up to 4 days on the counter.

• This bread is also delicious toasted in the toaster. Just cut a slice, toast it and slather it in butter. A drizzle of honey on top is just another way to bougie up this bread.

• If freezing, wrap tightly in plastic wrap and place into a freezer bag before freezing.

Did you make this recipe?

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