This recipe had to be cleaned up. It’s such a favourite amongst school lunch boxes, office ‘bring a plate’ occasions and an afternoon tea. I’m yet to meet someone who doesn’t enjoy a piece of banana bread!
This recipe is nut free- so it is perfect for school lunch boxes and for a treat at kids parties or any other occasion. It’s relatively low in sugar but there is a little coconut sugar to sweeten the bread, so this should be seen as an occasional snack or treat.
You could always replace the coconut sugar with rice malt syrup (equal amounts). If you do this make sure you use really ripe bananas to add a little more sweetness to the bread. I have already kept the coconut sugar as low as I could to still make the bread deliciously sweet.
I hope you love this as much as my partner and I do. It works so well as an easy Sunday brunch as well as it does a sweet treat.
Classic Banana Bread
1 cup mashed banana
1 cup buckwheat flour
1/3 cup coconut sugar
1/4 cup melted coconut oil
1/4 cup rice malt syrup
1 large egg
4 tablespoons nut based milk
1/2 teaspoon vanilla powder/ extract
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon bicarb soda
Preheat the oven to 160 degrees celsius. Combine all of the dry ingredients into a bowl. Add the rest of the ingredients and using a whisk, combine until well incorporated. Spoon the mixture into a loaf tin, lined with baking paper. Place extra slices of banana on top to decorate (optional).
Bake for 25-30 minutes, until the top is golden. The bread is cooked when tested with a skewer. Cool in the tin for 20 minutes before carefully removing to then cool on a wire rack. At this stage you can slice the bread and enjoy warm, or wait for it to cool completely and reheat a piece or enjoy cold.
Delicious served with almond butter and additional banana slices, or topped with coconut or cashew butter. If you eat dairy you can enjoy with some organic butter. Serves 8-10.
// You can freeze this bread. Place sheets of baking paper between the slices before storing into a container. This way you can easily remove a piece to defrost. Best eaten within 4 weeks.
// Add 1/2 cup crushed walnuts or pecans if you would like some nuts, or dot along the top before baking the bread.
// Would also be delicious with 1/3 cup blueberries added or 1/3 cup of your favourite chocolate added to the mixture.
// Will keep in an airtight container for 3-4 days (though I doubt it will last that long).