Bananas are almost always in my kitchen. With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is my favorite banana bread recipe. This is my favorite banana bread recipe, one that I’ve cherished for years. It’s the recipe that comes to mind first when I have leftover spotty bananas on the counter. This is the best ever banana bread recipe and if you haven’t tried it yet, now’s the time.
A great alternative to store-bought banana bread, this is a real family favorite.
Prep time: 20 mins
Cook time: 55 mins
Total time: 75 mins Serves: Makes 1 loaf Dietary preferences: Vegetarian, Gluten-free option
Ingredients
2-3 medium ripe bananas
2 eggs
125ml olive oil
80ml honey or pure maple syrup
60ml low-fat plain yogurt
1 tsp vanilla extract
1 tsp lemon zest
1 tbsp lemon juice
150g wholewheat flour or gluten-free flour
½ tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
50g walnuts, roughly chopped
Method:
Preheat the oven to 160°C (320°F). Grease an 11.5cm x 22cm loaf tin with oil spray and line with baking paper.
Mash the bananas in a large bowl and roughly mash with a fork until smooth. Add the eggs, olive oil, maple syrup, yogurt, vanilla, lemon zest, and lemon juice and stir until combined.
Sift the flour, cinnamon, baking powder, and baking soda over the banana mixture (tip in the flour husks after sifting). Add the walnuts and stir gently until combined.
Pour the batter into the lined loaf tin and smooth the top using a spatula. Top the batter with the sliced banana. Bake in the oven for 50-55 minutes or until a skewer inserted into the middle comes out clean. Leave to cool in the loaf tin for 10 minutes before turning out onto a wire rack to cool completely before slicing.
Enjoy!
Hope you make this! See you next time!