Stupidly Easy Banana Bread
Adapted from my lovely neighbour Heather. I love this bread served as a cake for afternoon tea with some double cream. It’s also lovely toasted for breakfast smeared with butter or ricotta. But I do want to manage your expectations – it is more of a simple ‘bready’ loaf rather than the sugary concoctions you often see in cafes.
You need super ripe bananas to get enough sweetness. If your bananas aren’t starting to blacken, see the sweeter variation below. Remember bananas are pretty carby so go easy if you’re watching your blood sugar.
enough for: 6-8
takes: 50 minutes
3 super ripe bananas
100g (3.5oz) coconut oil, melted
1 teaspoon baking powder
1 teaspoon cinnamon (optional)
220g (8oz) almond meal
1. Preheat your oven to 180C (350F). Line a loaf pan 24cm x 12cm (approx 9in x 5in) with baking paper.
2. Mash bananas until smoothish, then add coconut oil, eggs, baking powder, cinnamon (if using) and almond meal. Mix thoroughly.
3. Bake for 30-45 minutes or until the loaf is golden and feels springy when you touch it.
4. Cool in the pan, then slice and serve.
sweeter – Add in 1/4 teaspoon pure stevia powder or a few tablespoons maple syrup, honey or sugar. Essential if your bananas aren’t on the blackened / over-ripe stage.
different spices – Heather uses a combo of nutmeg and cinnamon but I didn’t have any nutmeg so skipped it. Ginger or mixed spice would also be lovely.
no coconut oil – just use melted unsalted butter. Or Heather says she sometimes skips the oil.
less oil – Heather uses 35g (1.25oz) coconut oil but I prefer more to make it super moist and help lower the GI.
coconut oil too hard – just pop your jar in the oven while it preheats. Be careful not to forget about it!
nut-free – you could try replacing the almond meal with plain all-purpose flour, I’d probably increase the oil as well.
no fan assist on your oven? – increase the set temp to 180C (350F).
no banana – use mashed roast sweet potato or pumpkin puree (with a little extra sweetener) or roasted pears.
short on time – serve fresh bananas + cream or coconut cream.
chocolate! – do as my recipe tester did and stir in a handful of your favourite chocolate chips or chunks.
crunchy – add a few handfuls chopped nuts such as walnuts or pecans.
Shelf Life / Storage
Best on the day of baking. Can be kept for a week or two in an airtight container in the fridge. Keeps for months in the freezer – I slice it first so I can quickly defrost in the toaster.
Waste Avoidance Strategy
bananas – use for another meal or you can freeze them.
coconut oil / baking powder / cinnamon / almond meal – keep them in the pantry.
eggs – will keep in the fridge for a month or so. Or use for another meal.