Rainy days are perfect for baking banana bread
It’s raining and I get the day at home today. I decided on some spring cleaning instead of working.
And rainy days, when one decided on spring cleaning, are perfect for baking banana bread.
This is the situation at my place: Some days all the bananas are gone and we don’t realise till someone goes to make a smoothie, and other days, there are three and a half dead bananas hanging around.
My most favourite banana bread recipe comes from my friend Claire, a brilliant pastry chef, and is an olive oil version, (so much healthier than butter). I’ve linked to Claire’s original chocolate chip and pecan banana bread, but I usually twist it a little.
I’m not a fan of chocolate chips, tend not to use sugar, and prefer walnuts to pecans, so here’s my version:
Best banana bread
2 cups Flour, (I usually use something good for me like sprouted spelt flour)
3/4 cup Brown Sugar, (I tend to use Stevia instead of sugar, and only about 1/4 cup because I find Stevia is sweeter)
3/4 tsp Baking Soda
1/2 tsp Salt
1 cup Toasted walnuts, coarsely chopped
1/3 cup Extra Virgin Olive Oil
2 large Eggs
3 mashed very ripe bananas (plus that 1/2 which C left in the fridge)
1/3 cup Yogourt, (I don’t use a lot of dairy so usually substitute coconut milk yogourt, but if you use cow’s milk yogourt, be kind to yourself and get pasture raised organic yogourt)
1 tbsp Vanilla Extract.
Preheat the oven to 350F
Spay some non-stick olive oil based spray into a baking pan, I use my grandmother’s bunt pan because why not? It’s a shame to have it in the drawer and use loaf pans all the time.
In a large bowl mix together the oil and sugar. In my case, that bowl is the bowl of the Kitchen Aid!
Stir in the eggs one at a time until they are totally incorporated.
Add in the bananas, vanilla, and yogourt.
Blend in the flour, salt, baking powder, when it is nearly combined add in the nuts. Stir to combine being careful not to over stir.
Pour the batter into the prepared pan and bake until a wooden skewer comes out clean, about 40-45 minutes.
Allow to cool at least 10 minutes before eating.
Go on, sprinkle it with a little icing sugar. It looks so pretty.
Ten minutes of waiting…Time enough to make a cup of tea and load the dishwasher.
Cut a warm slice and enjoy. 😀
Okay, I give up. LOL. I came home on this incredibly rainy, almost snowing day, craving something chocolate. You are the third friend who posted making banana bread today….with 3 dead bananas in my fridge, it was time to cave in. I have a banana buttermilk recipe that I love, a small amount of buttermilk left in the fridge to use up and a bar of organic dark chocolate. 🙂 In the oven now and I just read your post. I’m going to grab this recipe from you Veronica, please and thanks. 🙂 I have a chocolate cake recipe that uses olive oil, will look forward to using yours next time. I too don’t like to use white sugar….it’s only organic cane sugar for me or brown sugar, so this one looks awesome. Bon appetite.
yum .. i love banana bread almost as much as i love carrot cake …
Gorgeous … if only I lived closer, I’d be around in a flash. Yum!