I've been tempting you all with pictures of this banana bread over on my Instagram account over the last few weeks and I've finally got round to writing up the recipe.
Squidgy almost ready to chuck bananas are a common feature in our house and banana bread is the perfect answer so you don't waste them.
This recipe is made with a lovely coarse, wholemeal flour which gives loads of texture but I promise doesn't taste dry. If you can't get your hands on some then any wholemeal flour will work perfectly.
You can also switch up the nuts too. I did this one with hazelnuts but when I made the next batch I used walnuts as that's all I had. It also totally works with just two bananas (and none for decoration) so no excuses for not giving this a go.
SERVES: Makes one large loaf or two small ones
PREP TIME: 15 minutes
COOK TIME: 30-50 minutes depending on tins (less time for two small ones)
- 85g coconut oil
- 90g honey
- 2 eggs
- 3 ripe bananas, peeled and mashed (about 500g) + 1 banana for decoration
- 230g coarse wholemeal flour (I used Howards Extra Coarse)
- 2 tsp baking powder
- 65g hazelnuts, roughly chopped
You will also need a loaf tin - either one large one or two smaller ones.
1. Preheat the oven to 180C. Line your loaf tin(s) with being paper and rub with a little coconut oil too, making sure all the sides are well covered.
2. In a bowl mix together the honey and coconut oil. Ideally the coconut oil will be super soft, so stick it in the microwave for a few seconds to melt a bit if yours is hard. Add the mashed banana and the eggs and stir to combine.
3. Put the flour and baking powder into a bowl and mix well. Add the banana mixture and beat until smooth. Add the hazelnuts and stir well so they're evenly distributed.
4. Spoon the mixture into the tin(s), smoothing down the top. If you have an extra banana for decoration use a sharp knife to cut it in half long ways, placing the slices cut side upwards on the top of your mixture.
5. Bake in the oven for 25-30 minutes if you are using two small tins, or 50-60 minutes for one large tin. You'll know when they're ready because they'll have risen well, have slightly cracked on the top and when you stick a knife in it should come out clean. I'd always do slightly under what you think rather than over with a banana bread - I like it squishy!
6. Remove from the oven and leave to cool for 10 minutes. To remove, use a knife to loosen the loaf from the edges of the tin and drop it out and pop on a wire rack to finish cooling.
Why not pin this recipe to Pinterest and save it for later? The perfect pin is right below!
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