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You can’t have enough banana bread recipes, right?! Today there is a classic banana bread without fancy stuff, but with a super delicious taste. If the bananas are really ripe, so really that you don’t really like to eat them anymore, then they are perfect for our banana bread. Then they have the ideal sweetness.
The perfect banana bread for breakfast. Delicious, sweet and moist! It should be exactly like this. You can usually leave out the sugar, but I think it gives the banana bread another extra yummy taste.
Banana bread
3 bananas, very ripe
2 flax eggs (see notes) or 2 eggs
100g neutral oil
50g cane sugar
60 ml oat milk
280g all-purpose unbleached flour
1/4 tsp baking soda
2 tbsp baking powder
1 tsp fine sea salt
also
Walnuts
cane sugar
Preheat oven to 180C. Line a 22 cm loaf pan with parchment paper then set aside.
In a large mixing bowl, whisk the bananas until they’re smooth, then add the flax eggs, oil, sugar, and milk; mix with a whisk until well combined. Add the flour, baking soda, baking powder and salt; whisk with a spatula until the batter is smooth. Don’t overworked the batter.
Pour batter into the prepared pan then top with walnuts and 2 tbsp sugar. Bake for 40-55 minutes or until the top is golden and a toothpick comes out clean. Allow the loaf to cool in the pan for five minutes then transfer to a wire rack to cool completely.
egg replacement: Mix 2 tbsp ground flaxseeds + 6 tbsp water. Let rest for 5 minutes.
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Banana bread
Ingredients
- 3 bananas very ripe
- 2 flax eggs see notes or 2 eggs
- 100 g neutral oil
- 50 g cane sugar
- 60 ml oat milk
- 280 g all-purpose unbleached flour
- 1/4 tsp baking soda
- 2 tbsp baking powder
- 1 tsp fine sea salt
also
- Walnuts
- cane sugar
Instructions
- Preheat oven to 180C. Line a 22 cm loaf pan with parchment paper then set aside.
- In a large mixing bowl, whisk the bananas until they’re smooth, then add the flax eggs, oil, sugar, and milk; mix with a whisk until well combined.
- Add the flour, baking soda, baking powder and salt; whisk with a spatula until the batter is smooth. Don’t overworked the batter.
- Pour batter into the prepared pan then top with walnuts and 2 tbsp sugar.
- Bake for 40-55 minutes or until the top is golden and a toothpick comes out clean. Allow the loaf to cool in the pan for five minutes then transfer to a wire rack to cool completely.
Notes
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