My Best Banana Bread
You’ve probably realised that I bake a lot of banana bread. It’s such a simple one-bowl recipe, and one of the few sweet treats that my boyfriend can’t get enough of (unlike me, he doesn’t have a sweet tooth). It’s also the best way to use up any leftover brown bananas you’ve got lying around!
This is probably my best, most moist (say that quickly 5 times) banana bread loaf. Tried and tested many times. Slightly more indulgent, but worth it for the extra taste and soft, moist texture.
I always use a mixture of gluten-free flour and ground almonds to ensure a soft, fluffy texture that doesn’t go dry. I’ve also added a ‘secret’ ingredient which may surprise you – baby food. Well, it’s just banana + apple puree! This originally came about while I was searching for unsweetened applesauce, and found those fruit pouches in the baby aisle, which are basically just 100% fruit with nothing added.
The key to nailing a banana bread is to not be afraid of letting your bananas get really brown – the browner, the better, really. As the bananas ripen and turn brown, they get really soft and mushy, which helps for the mixture, but what’s also happening is that the resistant starches are breaking down, making the bananas extra sweet. So sweet, that you don’t need to use as much sweetener.
- 3 ripe bananas (the browner, the better)
- 1 pouch Ella’s Kitchen banana + apple puree (substitute for 100g unsweetened applesauce)
- 2 large eggs
- 30g unsalted butter
- 50g maple syrup (or honey)
- 2 Tbsps Truvia
- 120g self-raising flour (use GF if required)
- 60g ground almonds
- 1 tsp baking powder
- 50ml almond milk
- 1-1 tsps vanilla extract
- 1-2 tsps cinnamon
- pinch of salt
- Pre-heat the oven to 170°C and line a loaf tin with brown baking paper.
- Leave butter outside of the fridge to come to room temperature. Once softened, add butter and sweeteners to a large mixing bowl and whisk together.
- Add ripe bananas into the mixture and mash them in. Then add eggs and the sachet of banana + apple puree (or applesauce, if substituted). Mix it all together.
- Gradually add the flour, ground almonds, baking powder, cinnamon and a pinch of salt.
- Pour in almond milk and mix it all together until combined into a smooth batter.
- Pour the batter into the prepared loaf tin (I like to drizzle some peanut butter and sprinkle cinnamon over the top!).
- Place in the centre of the oven and bake for approx. 40-45 minutes, until a knife inserted into the centre comes out clean.
- Set aside to cool completely. Once cool, remove from the loaf tin, slice and enjoy!
(if cut into 12 slices)