BEST EVER BANANA BREAD
Brilliant for birthdays and celebrations... or just as a treat!
I just had to share this one. This is the go-to cake recipe in our house for any occasion.
This has been adapted through a few years of trying various recipes from the internet, and I have perfected it to just how we like!
The key with this is to use really ripe bananas - the more freckles the better! They should also smell really banana-ey, sweet, and be slightly soft (am I starting to sound like a banana connoisseur here?!). When the bananas are really ripe there are more sugars present, meaning you need less to sweeten the batter.
Although this recipe uses flour, which is not a whole food, we all deserve a treat every now and again. I try to keep it healthy with organic wholemeal flour, and add in oats so that less flour is needed.
This is doesn't contain any oil (although you can add a tbsp or two of coconut oil if you like) and is also free of refined sugars, as we get all the sweetness from the naturally sweet bananas, dates and raisins.
Medjool dates are the best to use nothing beats their caramely flavour. However I know these are hard to find sometimes and usually a bit pricey. It is totally fine to use normal dates, but it is a good idea to soak them first to soften them up (like I have done in the pictures). And if you don't like dates, don't worry, you can't tell they're there as they just add sweetness.
1 3/4 cups (210g) organic (if possible) whole wheat flour (this works with gluten free, or other flour of your choice)
1/2 cup (60g) oats (optional)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (60g) finely chopped medjool dates or maple syrup
1 teaspoon vanilla extract
3 large or 4 small bananas (preferably overripe)
approx 1/2 cup (120ml) milk (almond, or your favourite) to use only if needed
1/2 cup (60g) raisins
Pinch of nutmeg
Handful of crushed nuts for the top (optional)
[makes 8-10 slices]
Preheat oven to 180°C / 350°F
Line loaf pan with grease proof paper.
In a medium/large size bowl, combine flour, baking powder, baking soda, raisins and spices, set aside.
In another medium bowl mash bananas with the vanilla. Stir in the dates/maple syrup.
Add the wet ingredients to the dry ingredients and mix until combined. If mixture seems too thick, add the almond milk a little at a time.
Pour the mix into your lined loaf pan.
Bake for around 50 minutes to 1 hour until the top is a golden colour. Test to see if the centre is cooked use a cake tester or toothpick or even a knife. If it comes out clean it’s ready. Yay!
Remove from oven and let cool for 10 min.
Now... see how long you can keep your hands off it! We've found one of the best ways to eat it is to drizzle a little cashew cream over it whilst it's warm.
This can be kept in a tin / container out of the fridge for 3-4 days as it stays quite moist. Although in our household we are lucky if it stays around more than a day…
Happy baking (and eating)!