Maybe the best banana bread recipe ever!
Let’s go bananas!
A moist and nourishing banana bread is like balm for the soul on a rainy grey day, or any day actually! My boyfriend came up with the idea to caramelize the bananas before mixing them with the other ingredients, to add an extra dimension to the flavour. You can skip that step, we really enjoyed it the added flavour so it’s something we’ll continue doing her at home.
This bread is lovely with coffee or tea. Eat it like you would a cake or a like sweet bread with nut butter or cheese. The flavour is a comforting mix of sweet and savoury. Banana bread has a special, dense moisture. It may be a required taste. If this is the first time you make it you might think something has gone wrong if you didn’t have banana bread before.
This recipe has been super popular on the old blog and many makers has shared that this it’s the best banana bread recipe they’ve tried. Now you want to make it right? here’s how to!
MAKES 1 LOAF
2 ripe bananas
180 ml oats
230 g spelt flour
120 ml cashew nut or walnut, roughly chopped
2 teaspoons baking powder
230 ml nut or dairy milk
1 tablespoon lemon juice
t teaspoon salt
30 ml agave or maple syrup
1 tablespoon chia seeds (optional)
a handful of Pumpkin seeds and sesame seeds to top
Heat up your oven to 200 ℃.
Peal and halve the bananas.
Warm up a frying pan and add a bit of coconut or olive oil. Fry the banana halves for a few minutes until they are nicely caramelized.
Remove the bananas from the pan and mash in a bowl, add milk, chia seeds, agave syrup and lemon juice, and mix smooth.
Mix the the dry ingredients and add to it the banana mix bowl Combine with a spoon.
Grease a 1.5 litre bread mold and wop in the banana mixture evenly. Top with pumpkin and sesame seeds. Bake for 55-60 minutes. Check the banana bread during the last 10 minutes to make sure it’s not burning.
Let cool before serving.