Whenever I see overripe bananas, I do a little banana jig. They make me so happy! This time I was even more thrilled because a good friend of mine had called us over for lunch and asked me to bring dessert. Of course she expected me to pick something up from a bakery on the way because it was a bit of a last minute plan but when I saw these bananas, I thought that banana bread would be perfect because one, its delicious and two, it literally hardly takes any time to make.
Banana bread is one of my most favourite things to bake and feed my children as well because I feel like its definitely healthier than them gorging on chocolates and other sweets. I have only used brown sugar in this recipe and bulked it up with some oats to make it more hearty.
I have used coconut buttermilk to avoid any dairy. This recipe uses oil instead of butter and I think that it works out really well and makes the bread extremely moist. DO NOT OVERMIX the batter. If you do then it just doesn't turn out as soft. The more overripe your bananas are, the better your banana bread will turn out.
An extremely moist banana bread which is crammed with bananas and super fluffy!
Preheat your oven to 180°C. Sift the flour, baking powder, baking soda and salt together. With a fork, slowly mix it in with the oats and cinnamon.
Now it is time to make some coconut buttermilk. Measure out half a cup of coconut milk and mix in the teaspoon of vinegar. Let it sit for a few minutes while you get the rest of the ingredients ready.
Mash the bananas well with a fork.
In a mixing bowl, pour in all your wet ingredients - eggs, coconut buttermilk, vanilla, mashed bananas and oil. Add in the sugar and whisk together till well mixed.
In batches of 2 slowly add in the flour mixture into the wet mixture and fold till JUST mixed. Do not over-mix at this stage.
Pour into a parchment lined loaf pan. You might have some extra mixture which you can fill into another bowl or in some muffin tins.
Bake for around 1 hour till ready or till a toothpick inserted into the centre comes out clean. You may need to cover with a foil halfway through the baking time so that the top doesn't brown too much. Let it cool completely before you cut into it.
Ingredients
Directions
Preheat your oven to 180°C. Sift the flour, baking powder, baking soda and salt together. With a fork, slowly mix it in with the oats and cinnamon.
Now it is time to make some coconut buttermilk. Measure out half a cup of coconut milk and mix in the teaspoon of vinegar. Let it sit for a few minutes while you get the rest of the ingredients ready.
Mash the bananas well with a fork.
In a mixing bowl, pour in all your wet ingredients - eggs, coconut buttermilk, vanilla, mashed bananas and oil. Add in the sugar and whisk together till well mixed.
In batches of 2 slowly add in the flour mixture into the wet mixture and fold till JUST mixed. Do not over-mix at this stage.
Pour into a parchment lined loaf pan. You might have some extra mixture which you can fill into another bowl or in some muffin tins.
Bake for around 1 hour till ready or till a toothpick inserted into the centre comes out clean. You may need to cover with a foil halfway through the baking time so that the top doesn't brown too much. Let it cool completely before you cut into it.
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