The 7th newcomer, and 2nd loaf-based recipe!
Banana bread is everywhere. In most cafes, bakeries , and even some corner shops. As delicious as they are, unfortunately they are not the most nourishing due to their high calorie density and lower protein, fiber content, and micro-nutrient content. I am here to change that.
So let’s bake this, shall we?
Ingredients
Makes ~10 servings
- 2 medium eggs
- 3 medium bananas (~375g), ripe & pureed
- 80g maple syrup/honey
- 1 tsp vanilla extract
- 55ml (almond) milk/water
- 65g (70ml) coconut/neutral oil
- ½ tsp salt
- ½ tsp cinnamon
- 1 tsp baking soda
- 200g flour (all-purpose or whole grain wheat) *
- 60g mix-ins (walnuts, pecans, chocolate chunks, raisins, cranberries, etc.)
- Toppings (pumpkin seeds, banana slices, cinnamon powder, chocolate, etc.) (optional)
* Note on flour: Want more protein? Substitute 50g of the flour with your favorite protein powder!
Required Utensils
Chances are that you already have most of what’s listed below. But as a student, I used to have basically nothing at hand, so all necessary items are listed below:
- Medium bowl, to hold all wet ingredients
- Large bowl, to hold all dry ingredients (and then batter)
- Weight scale, to measure ingredients (in grams)
- Or use measuring cups if handy
- Measuring spoons (at least for teaspoon & tablespoon measurements)
- Whisk, for initial mixing (can use spoon instead)
- Silicone spatula, for final mixing
- Metal bread loaf pan, around 27.5x14cm (9×5 inch dish also works!)
- Oven thermometer, for extra accuracy 😛 (optional)
Instructions
- Pre-heat oven to 325°F (165°C), ideally on convection setting. Use oven thermometer to ensure correct temp.
- In medium & large bowls respectively, using whisk, separately mix wet & dry ingredients till thoroughly combined. Set aside.
NOTE: If using coconut oil, add in only right before combining wet & dry ingredients, to avoid solidification before combining. - Form a well in center of bowl with dry ingredients. Pour wet ingredients into dry. Using rubber spatula, stir in wide circular strokes till mostly combined.
- Now add in your mix-ins and continue stirring the same way till just combined; DO NOT overmix. Small lumps are okay!
- Grease your bread loaf tray with coconut/neutral oil or cooking spray (or line with baking paper if sticks easily) and pour batter into tray. Add toppings as desired.
- Bake for 45 to 60 min, or until toothpick/knife sliced in center is mostly clean & not liquid.
- Take tray out of the oven, and let bread rest in tray for 10 min.
- Take bread out of tray carefully and let cool on a wire rack or other flat surface for at least another hour. Then slice & enjoy!
Storage
Methods
- Whole: wrapped in plastic wrap (optionally on a plate) or in enclosed container
- Slices: each wrapped in plastic wrap or aluminum foil
- Store slice wraps in air-tight bag (if freezing)
Shelf life
- Room temp: 1-2 days
- Fridge: 1 week
- Freezer: 3 months (best quality, assuming temp below 0°F/-18°C)
Got any questions or suggestions? Comment down below!
First posted on December 5, 2024.
Last updated on December 5, 2024.