To me, there are certain smells that go hand-in-hand with the start of autumn – wet leaves (yes, we live in Vancouver), anything related to apples and cinnamon, and banana bread. Sometimes I feel like I hoard blackened bananas in the freezer all summer, just to make sure I have enough to bake up a loaf when the weather starts to turn.
Everyone needs an easy, go-to banana bread recipe, preferably one that uses one bowl and one utensil, in order to minimize the washing require. This is that recipe 🙂
This banana bread will happily take any substitution you throw at it. A mix of whole wheat and all-purpose flour? No problem. Chocolate or nuts or flakes of coconut or a dollop of peanut butter? You’re the boss. A little less oil and a little more banana? Why not!
I feel like banana bread is one of those quick breads that’s difficult to mess up. As long as you use a decent amount of those glorious black bananas, the bread always stays nice and moist and is really the perfect anytime food. There’s a few things that this banana bread does not have: one is a whack-load of added sugar (over-ripe bananas are sweet enough on their own, so there’s no need to go overboard on the added sugar); the second is an excess amount of oil. Have you ever had a piece of banana bread (probably at a chain coffee-house) that requires a wet napkin to get all the oil off your fingers after eating it? Again, that’s the benefit of those wonderful black bananas – they will provide all the moisture the bread needs!
I suggest baking this in the evening, then slicing up a nice thick piece to tuck into your lunch bag the next day, for a mid-morning coffee break. Your colleagues will be jealous 😉
- 3 very ripe medium bananas
- ½ cup packed brown sugar
- 2 large eggs
- 2 tbsp melted coconut oil (or butter or other neutral oil)
- 1 tsp vanilla
- 180 g (1½ cups) flour (all-purpose, spelt, whole wheat, a combo)
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
- ¼ cup dark chocolate chips (optional)
- ¼ cup chopped, toasted walnut pieces (optional)
- Pre-heat the oven to 350 F and line a 8 x 4-inch loaf pan with parchment paper.
- In a large bowl, mix together the very ripe banana, brown sugar, egg, coconut oil and vanilla.
- Add in the flour, baking soda, cinnamon and salt. Gently mix until almost all of the flour is incorporated.
- Add in the chocolate chips and walnuts, if using, and gently mix until just combined.
- Pour the batter into the parchment-lined loaf pan. Bake for 50 to 60 minutes, rotating half-way through the baking time, until the loaf is golden brown on top and a toothpick inserted into the centre comes out clean.
- Let the loaf pan cool on a rack for a few minutes before removing the banana bread from the pan, to cool on the rack completely.