I looooooooooove baked banana goodies…. they are always so moist! And the flavor combinations for banana can be such fun- banana & peanut butter, banana & chocolate, banana & maple, banana & honey, banana & almond butter, banana & coconut, banana with nut butter AND chocolate… I mean banana can rock some serious flavors!
But my heart will always remain true to good ol’, plain banana bread. My mom always made it with chopped walnuts, so for me nuts are a no-brainer in a loaf.
And as a vegan, bananas are a life-saver when baking! They are often used as an egg replacement. That means that there is no reason for any funny, added ingredients in banana bread- no flax seed, no egg replacement powders, no chia seed, and no starches. Just bananas, baby!
I like to make this loaf a little healthier and use light spelt flour, coconut oil, coconut sugar, and some maple syrup. I think it is just sweet enough. Not overly sweet. The prefect kind of treat to have with a nice cup of tea… Oh, do I love tea If you do like things a little on the sweeter side, then use regular cane sugar (brown or white). But with all that banana…. I really think this is one of those healthy desserts that can really swing the unrefined sugars and get away with it.
If you would rather have your banana bread in muffin form, I also have a great recipe for Coconut Oil Banana Muffins.
By the way, my kids LOVE both these banana bread recipes. Although Scarlett does prefer hers nut-fee….
My favorite time to eat banana bread is the first day it’s made. When the crust has that nice, crunchy texture to it where it caramelized beautifully… yummy, yummy, yummy!
- 1½ cups light spelt or all-purpose flour
- 1½ teaspoons ground cinnamon, optional
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups mashed overripe banana (from about 4 medium sized bananas)
- ½ cup melted coconut oil*
- ½ cup organic brown sugar or coconut sugar
- 2 tablespoons maple syrup
- 2 teaspoon pure vanilla extract
- ½ cup chopped walnuts or pecans, optional
- Preheat oven to 350°F and line an 8-inch-by-4-inch loaf pan with parchment paper, greasing any exposed sides.
- In a large bowl, sift together flour, cinnamon, baking powder, baking soda and salt; set aside.
- In a medium bow, stir together banana, oil, sugar, syrup and vanilla. Pour wet ingredients into dry ingredients and fold with spatula until no dry bits remain. Stir in nuts, if using, saving some to sprinkle on top, if desired.
- Bake 40-50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on wire rack for 30 minutes. Using parchment overhang, remove loaf from pan and allow to cool before slicing for a better crumb.