Who doesn't love banana bread? Even better when you warm it up or toast it and enjoyed with a hot cuppa.
- 90g melted unsalted butter or coconut oil
- 1/2 cup pure maple syrup or honey
- 3 large ripe bananas (the riper the sweeter)
- 2 eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 2 cups white whole wheat flour
Preheat oven to 180oC. Spray a loaf tin with cooking spray and line with baking paper.
In a large bowl, add the melt the, maple syrup (or honey) and mashed banana and mix with an electric mixer until combined. Add in the eggs and mix well, then add the baking soda, salt, cinnamon and vanilla to the bowl. Mix until very well combined.
Add the flour and mix with a wooden spoon until just combined. You’ll want the flour mixed in but not overdone.
Transfer the batter to the prepared baking tin. Bake for 55-65 minutes, until a toothpick inserted into the centre of the loaf comes out clean. It’s good to check on the banana bread after 30 minutes as you may want to loosely cover with foil to prevent the top from over-browning.
Let the bread cool in the pan for 10 minutes and then transfer it to a wire rack to finish cooling.
To make dairy-free banana bread, use coconut oil instead of butter in the recipe. You can use gluten free flour or plain white flour as alternatives. Store banana bread at room temperature for up to 5 days or in the freezer for up to 3 months.
Serving: 1slice | 808kJ | Calories: 193kcal | Protein: 4g | Total Fat: 5g | Saturated Fat: 3g | Carbs: 33g | Sugar: 15g | Fibre: 2g