We really do love this banana bread at home. I tried adding peanut butter and I tried adding chocolate, but at the end of the day, this is the only banana bread that everyone asked for on repeat. And I have no problem making it because it is naturally sweetened, contains good fibers, and is a good source of fats from olive oil.
I hope you enjoy it as much as we do!
Banana Bread
Banana Bread
Ingredients
- 125g All-Purpose Flour
- 125g Wholewheat/Rye Flour
- 3 large Ripe Bananas
- 125g Date Sugar
- 90ml Olive Oil
- 120ml Milk
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 0.5 ts Baking Soda
- 0.5 tsp Table Salt
- 3 Eggs
Instructions
- Preheat the oven to 180°C and brush your pan with tahini or butter followed by flour. If using flour, tap the back of your pan to dust off the excess on top of your sink
- In a large bowl, mash the bananas really well with a fork. I’ve discovered that the secret to a beautiful texture in banana bread is to mash the bananas completely and leave no lumps at all. Then add all the wet ingredients: eggs, sugar, olive oil, milk, and vanilla extract. Whisk them all together briefly
- In the same bowl, add all the dry ingredients: flour, salt, baking powder, baking soda. I find it helpful to pour them into a sieve placed on top of the bowl and run them through it, then mix until everything comes together. This way you mix for less time and you don’t end up with a dense cake. Remember, over-mixing = a dense cake
- Pour the batter into the cake pan. I like bundt cake pans, but you can use whatever you have on hand. Bake at 180°C for about 35-40 minutes, or until a testing skewer comes out with little crumbs. Cool for 5 minutes on the counter and then flip. Enjoy for breakfast or as a healthy snack
Notes
1- You can sub with coconut sugar for a naturally sweetened option, or any other sugar that you like
2- You can sub with any oil you like but this is one of the healthiest options
3- You can use regular or plant milk