Introduction
Discover a scrumptious recipe for moist and flavorful banana bread that’s both simple to make and incredibly satisfying. Utilizing ripe bananas and a blend of flours, this loaf is perfect for breakfast, an afternoon snack, or a delightful dessert. With a touch of cinnamon and the option to add your favorite nuts or seeds, this versatile treat is sure to please everyone!
Detailed Ingredients with measures
Olive oil
75ml olive oil, plus extra for greasing
Peeled super-ripe bananas
400g (about 4 bananas)
Light brown sugar
125g
Vanilla bean paste
1 teaspoon
Oat milk
50ml (or your preferred unsweetened, fortified plant milk)
Self-raising flour
125g
Wholemeal self-raising flour
100g
Baking powder
1 teaspoon
Ground cinnamon
1 teaspoon
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: Makes one 1.5-litre loaf
Method
1. Preheat the oven to 180°C/350°F/gas 4. Grease a 1.5-litre loaf tin with a little olive oil and line it with greaseproof paper.
2. Reserve half a banana for the top, then roughly mash the rest in a large bowl.
3. Add the olive oil, light brown sugar, vanilla bean paste, oat milk, and a pinch of sea salt to the mashed bananas. Mix to combine.
4. Fold in the self-raising flour, wholemeal self-raising flour, baking powder, and ground cinnamon until just combined.
5. Pour the batter into the prepared loaf tin.
6. Slice the reserved half banana lengthwise and place it on top of the batter.
7. Bake in the preheated oven for 50 minutes, or until golden and the surface springs back when pressed lightly.
8. Allow the banana bread to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely, or serve warm.
Optional Add-ins
For added texture and flavor, consider roughly chopping and adding a handful of your favorite nuts or seeds (such as pumpkin seeds, sunflower seeds, pecans, or walnuts) to the wet ingredients before folding in the flours.
Detailed Directions and Instructions
Step 1: Preheat the Oven and Prepare the Loaf Tin
Preheat the oven to 180°C/350°F/gas 4. Grease a 1.5-litre loaf tin with a little olive oil and line it with greaseproof paper to prevent sticking.
Step 2: Prepare the Bananas
Reserve half a banana for the top of the loaf. In a large bowl, roughly mash the remaining bananas until smooth.
Step 3: Mix Wet Ingredients
To the mashed bananas, add 75ml of olive oil, 125g of light brown sugar, 1 teaspoon of vanilla bean paste, 50ml of oat milk, and a pinch of sea salt. Mix thoroughly to combine all ingredients.
Step 4: Incorporate Dry Ingredients
Fold in 125g of self-raising flour, 100g of wholemeal self-raising flour, 1 teaspoon of baking powder, and 1 teaspoon of ground cinnamon. Combine gently until just mixed. Be careful not to over-mix.
Step 5: Transfer Batter to Loaf Tin
Pour the prepared batter into the greased and lined loaf tin, spreading it evenly.
Step 6: Add Banana Slice on Top
Slice the reserved half banana lengthwise and place it on top of the batter for decoration and added flavor.
Step 7: Bake the Banana Bread
Place the loaf tin in the preheated oven and bake for 50 minutes or until the loaf is golden brown and the surface springs back when lightly pressed.
Step 8: Cooling Process
Once baked, allow the banana bread to cool in the tin for 10 minutes. Then, turn it out onto a wire rack to cool completely or serve warm if desired.
Notes
Optional Add-ins
For added texture and flavor, you can roughly chop and add a handful of your favorite nuts or seeds, such as pumpkin seeds, sunflower seeds, pecans, or walnuts, to the wet ingredients before folding in the flours.
Cook techniques
Mashing Bananas
To create the right texture for your banana bread, use a fork or a potato masher to roughly mash the super-ripe bananas in a large bowl until there are still some small lumps remaining. This will help provide moisture and natural sweetness to the bread.
Mixing Ingredients
When adding wet ingredients like olive oil, light brown sugar, vanilla bean paste, and oat milk to the mashed bananas, ensure they are well combined. Use a whisk or spatula to mix, but avoid overmixing as that can lead to a dense bread.
Folding in Dry Ingredients
Add the self-raising flours, baking powder, and ground cinnamon to the wet mixture in batches. Gently fold the dry ingredients into the batter using a rubber spatula or wooden spoon until just combined. This technique prevents overworking the mixture.
Preparing the Loaf Tin
Greasing the loaf tin with olive oil and lining it with greaseproof paper prevents the banana bread from sticking. Make sure to leave some overhang of parchment for easy removal once baked.
Adding Bananas as Topping
For a decorative touch, slice the reserved half banana lengthwise and place it on top of the batter just before baking. This will create an appealing appearance and enhance the banana flavor.
Knowing When It’s Done
To check if the banana bread is baked, lightly press the surface with your finger; it should spring back. You can also insert a toothpick in the center, and if it comes out clean or with a few moist crumbs, the bread is ready.
Cooling the Bread
After removing the banana bread from the oven, let it cool in the tin for about 10 minutes. This allows it to set before transferring to a wire rack, which ensures even cooling and prevents sogginess on the bottom.
FAQ
Can I use different types of flour?
Yes, you can substitute wholemeal self-raising flour with regular self-raising flour or other gluten-free alternatives, but this may affect the texture and flavor of the banana bread.
What if I don’t have vanilla bean paste?
You can replace vanilla bean paste with vanilla extract in equal measures for a similar flavor.
Can I add other ingredients to the banana bread?
Absolutely! Feel free to mix in nuts or seeds such as walnuts, pecans, or sunflower seeds for added texture and nutrition.
How do I store leftover banana bread?
Allow the banana bread to cool completely, then wrap it tightly in plastic wrap or foil. It can be stored at room temperature for 3-4 days or in the refrigerator for up to a week.
Can I freeze banana bread?
Yes, banana bread freezes well. Wrap it tightly in plastic wrap and aluminum foil, then store it in an airtight container. It can be frozen for up to three months. Thaw at room temperature when ready to eat.
Conclusion
This delightful banana bread recipe combines the natural sweetness of ripe bananas with the richness of olive oil and a hint of cinnamon. Its fluffy texture and comforting flavor make it a perfect treat for any time of day, whether enjoyed for breakfast, as a snack, or a dessert. The optional add-ins allow for customization to suit your preferences, making this recipe versatile and enjoyable for all.
Healthy Nut and Seed Banana Bread
Add chopped walnuts and pumpkin seeds for a nutty texture and added nutrients that enhance the overall health benefits of the banana bread.
Chocolate Chip Banana Bread
Mix in dairy-free chocolate chips to satisfy your sweet tooth and create a deliciously indulgent version of this classic recipe.
Cinnamon Raisin Banana Bread
Incorporate a handful of raisins along with the ground cinnamon for added sweetness and chewy texture, creating a comforting flavor combination.
Peanut Butter Swirl Banana Bread
Add dollops of creamy peanut butter to the batter before baking for a rich, nutty flavor and an extra dose of protein.
Lemon Zest Banana Bread
Incorporate freshly grated lemon zest into the batter to add a refreshing citrus note that brightens the flavors of the banana bread.
