Moist, lightly sweet, with a beautiful light crumb…it’s possibly the best banana bread I’ve ever made.
Ok so it’s not exactly as basic as the sweet potato fries but it’s a classic, a recipe everyone needs to have stashed in their collection, easily made gluten free and vegan friendly…I’m yet to play around with anything paleo in a similar vein but it’s on the cards.
The perfect treat to have at hand at snack time…
Or a mighty hunk to fill a variety breakfast plate.
I filled mine with some pecans but feel free to add in some dried fruit or even chocolate chips. I’m not a massive fan of dried fruit in my banana bread but each to their own!
I used to make banana bread every other week…but it’s been a while! This is one of the best yet. I’ve made it with and without eggs and the results were pretty similar! The eggless one was just ever so slightly more dense but you really would have to have the two of them side by side to truly notice the difference.
My favourite way to enjoy a slice is to lightly toast it on both sides under the grill…the edges brown and go crisp, and once warmed through its the perfect base for some drippy peanut butter that melts and mingles in to the grooves.
It is a little drool worth…
If you’re not a banana bread fan (?!!?!?!) then this sweet potato pecan and chocolate chunk bread is equally outstanding in the world of quick loafs!
Note: I actually baked the one in the pictures in a 1lb loaf tin with half of the mix. I have baked it as a 2lb loaf as per the recipe instructions as well. For the 1lb loaf I baked it for just 32 minutes and used exactly half of all of the ingredients listed.
What’s your favourite banana bread mix in and/or topping?
Basic & BEST Banana Bread
Prep Time: 10 minutes
Cook Time: 45 – 50 minutes
Keywords: bake bread breakfast snack gluten-free soy-free vegan vegetarian almond milk almond meal
Ingredients (10 -12 slices)
- 120g (1 cup) gluten free oat flour
- 90g (¾ cup) gluten free buckwheat flour
- 55g (½ cup) almond flour
- 1 tsp gluten free baking powder
- ¼ tsp baking soda
- 2 tbsp ground flaxseed
- 2 medium ripe bananas pureed (approx. 250ml/1 cup)
- 125ml (½ cup) unsweetened almond milk or non dairy milk of choice
- 2 large organic eggs (or 2 tbsp ground flax + 6 tbsp water)
- 80g (½ cup) coconut sugar
- 2 tbsp apple puree
- 2 tsp vanilla extract
- 70g (½ cup) toasted pecan nuts coarsely chopped
Preheat oven to 180C (350F, Gas Mark 4).
Sift together oat, buckwheat and almond flour with baking powder and baking soda. Stir in ground flaxseed.
Whisk together the eggs (or if using the flax option whisk together flax and water and set to one side for 10 minutes until “eggy” in consistency).
Blend together eggs (or flax “eggs”) with almond milk, banana, coconut sugar, apple puree, and vanilla extract.
Add wet to dry and fold to combine.
Fold in the chopped pecans.
Place in baking parchment paper lined 2lb loaf tin. Bake for 45 -50 minutes, until a toothpick or cake tester comes out of the centre clean.
Allow to cool for five minutes in the tin before transferring to a wire rack to cool fully. Store in a seal tight container for up to 4 days or freeze for up to one month.
Delicious served with nut butter of choice, a little 100% fruit jam and additional chopped pecans on top!