Moist Banana Bread

Nina Jeanette
Apr 17, 2020
2 min read

Few things are more comforting than the smell of banana bread baking in the oven.

This recipe was born from a few overripe bananas sitting on my kitchen counter, waiting to be used. Instead of letting them go to waste, they became the star ingredient in this wonderfully soft and moist banana bread.

It's simple to make, naturally dairy-free, and perfect for breakfast, afternoon coffee, or whenever you feel like a homemade treat.

The combination of ripe bananas, cinnamon, maple syrup, and coconut oil creates a loaf that's beautifully soft, lightly sweet, and full of flavour.

Healthy eating doesn't have to be complicated. Sometimes it's as simple as turning a few everyday ingredients into something delicious.

Ingredients

250 g flour (I used jute flour, which is gluten-free, but any gluten-free flour blend or sifted ancient grain flour works well)
1 tsp baking soda
¼ tsp Himalayan salt
1 tsp Ceylon cinnamon
4 tbsp arrowroot powder
100 g extra virgin coconut oil, melted
90 g maple syrup
80 g oat sour cream
4 large bananas (approximately 450 g without the peel)
80 g pumpkin seeds (optional topping)

Method

1. Preheat the oven to 175°C using conventional top and bottom heat.

2. In a large bowl, combine all the dry ingredients and mix well.

3. Melt the coconut oil and set aside.

4. In a separate bowl, mash or blend the bananas until smooth.

5. Add the maple syrup and oat sour cream to the bananas and mix until combined.

6. Add the wet ingredients to the dry ingredients and gently mix until everything is incorporated.

Be careful not to overmix the batter.

7. Line a loaf tin with baking paper.

8. Pour the batter into the prepared tin.

9. If using pumpkin seeds, sprinkle them evenly over the top.

10. Bake in the centre of the oven for approximately 60 minutes.

11. Allow the bread to cool slightly before slicing and serving.

Nina's Tip

The riper the bananas, the sweeter and more flavourful the bread will be. This recipe is a wonderful way to use bananas that are a little past their best for eating.