As I’m writing this, it’s been about 1 hour and 30 minutes since I started making this delicious banana bread, and it’s already almost all gone.
This banana bread is the perfect dessert, but I can also imagine it as an amazing breakfast (if it survives until the morning).
If walnuts aren’t your thing, try adding pecans, dried cranberries or even chocolate chips. Feel free to play around! It’s also an amazing way to use up very ripe bananas that you might have sitting at home. The recipe asks for simple ingredients that most of us will have in our cupboards, and it takes 10-15 minutes of prep time and ONLY 25 of baking time. It’s also dairy free and egg free!
- 4 ripe bananas (about 380g peeled) – *Make sure bananas are ripe (spotty)
- 1 and 1/2 cups all purpose flour
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch of salt
- 1/3 cup coconut sugar, (or brown sugar if you don’t have coconut sugar or you want to make the recipe cheaper)
- 1/4 cup coconut oil, melted (olive oil or vegetable oil should serve as a substitute according to the Internet)
- 3 tablespoons chopped walnut pieces
- Start by preheating your oven to 180ºC, greasing your bread pan and chopping your walnuts into smaller pieces.
- In a bowl, mix your flour, baking powder, baking soda, and salt and set aside.
- In a separate bowl, mash the bananas until they’re smooth (small chunks are okay).
- Add the sugar and oil to the bananas and mix until evenly combined.
- Once the oil and sugar are incorporated, gently fold in the dry ingredients just enough for everything to come together.
- Now, slowly fold in walnut pieces.
- Pour the batter into your greased bread pan.
- Bake at 180ºC for 25-30 min or until a tooth pick/bread tester comes out clean.
- Store in an air tight container to keep fresh (if you can).