This banana bread is a real crowd pleaser at home. It's the recipe we turn to when we have some sad looking bananas in the room asking to be turned into something delicious. We usually make a loaf with this recipe but it's also great cooked into individual cupcakes, just make sure to reduce the cooking time by about 5 minutes and keep checking them to ensure they're cooked through.
Makes 1 loaf & takes 45 minutes to cook
Ingredients
200g plain flour
200g soft brown sugar (or golden caster sugar)
2 teaspoons of baking powder
4 tablespoons of melted coconut oil (or melted butter)
1 teaspoon of vanilla extract
100ml almond milk
3 large ripe bananas
Method
1. Preheat the oven to 180C, fan setting. Line a standard size loaf tin with baking parchment.
2. In a large bowl, mix together the flour, sugar and baking powder until there are no lumps.
3. Sir through the melted coconut oil (or butter), vanilla and almond milk until the mixture comes together.
4. In a separate bowl, mash the bananas - I can use my hands to ensure they go super creamy.
5. Once mashed, add the banana to the batter and mix well until you get a thick, creamy mixture.
6. Spoon the batter into the lined loaf tin and hit on the surface a few times to even out the top.
7. Bake for 30-35 minutes until golden on top and cooked through. Check if the loaf has cooked through using a knife inserted into the middle. If the loaf is not completely cooked through, leave in for another 5-10 minutes.
8. Once cooked, remove from the oven and leave to cool before serving.