Banana is one of my favourite ingredients in baking. It is mainly because the baked goods turn out very soft and moist when we add bananas. Last week, I was left with 3 over ripe bananas. I first thought of making a smoothie with strawberries but changed my plan later. Baked this amazing yet simple banana bread and I would say that this has been one of my best bakes so far (I am sure you all know that I am still a beginner in baking and I have a lot of limitations to use the common baking ingredients as my recipes are all dairy free). This bread has an awesome texture and it is made of whole wheat and is eggless. Of course, it is vegan too. I sent these bread slices to my husband’s colleagues and they all liked it. Not very time consuming and easy to mix. It is more like a muffin batter and you can play around a bit with the quantity of the wet ingredients. If you happen to try this, do not forget to share the picture with me. I would be happy to publish it on my facebook page. Happy baking!!
Ingredients:
| Whole wheat flour | 1.5 cups |
| Over ripe bananas | 3 medium sized |
| Sugar | 3/4 cup |
| Baking soda | 1 tsp |
| Baking powder | 1/2 tsp |
| Cinnamon powder (optional) | 1/2 tsp |
| Vanilla extract | 1/2 tsp |
| Coconut milk | 1/4 – 1/2 cup |
| Olive oil | 1/4 cup + 2 tbsp |
| Cacao nibs /chocolate chips (optional) | 1 tbsp |
| Salt | 1/4 tsp |
Method:
1. Mash the bananas using a fork.
2. Add sugar, olive oil, vanilla extract and blend together using a hand blender or a wooden spoon.
3. Sieve the flour, baking soda, baking powder and cinnamon powder together with salt. Mix with the wet ingredients. Do not over mix. Treat it exactly like a muffin batter and mix until the flour is incorporated well.
4. Add coconut milk. I used a little less than 1/2 cup as I felt the mixture was a bit thick. You can use anywhere between 1/4 – 1/2 cup according to the desired consistency.
5. I added some cacao nibs. If you are using chocolate chips, you can be generous. Cacao nibs are bitter but they are the purest form of chocolate (before adding any sweetness) and they are rightly called as super food bursting with the goodness of anti oxidants. They are bitter than the dark chocolate.
6. Bake for an hour at 350 F in a greased 8 1/2 x 4 1/2 x 2 1/2 loaf pan.
7. Cool the bread completely before slicing it. Serve with a big smile..
You can substitute olive oil with any flavourless oil. I was surprised to see that the cake is not at all dense inspite of using the whole wheat flour. Try this and you will be praised for sure!!
That simply looks amazing… I have never tried coconut milk in my bakes… must try out…
Thanks a lot Rafeeda..So glad that you liked it dear..Please do try baking with coconut milk. I am sure you will love it!!
Perfect Subha, that’s really awesome, it has come out so well with coconut milk….
Thanks a lot for your lovely words Malar. Coconut milk is a great substitute for cow’s milk in baking!!
Nice banana bread, looks very yummy! Good one Subha!
Thank you very much Mullai. It was very tasty too. Try and you will definitely want to make it again and again.
Love to bake with bananas.this bread look so yummy dear..
Thanks a ton Gloria..Hope you are doing well.