Ditch the sugar bowl and embrace the natural sweetness of overripe bananas for your next bake. This incredibly simple banana bread recipe delivers a moist, flavourful loaf that's a healthier alternative to traditional, sugar-laden treats.
The Secret Is In The Spottiness
Forget firm, yellow bananas. The key to unlocking maximum sweetness lies in using those forgotten, spotty, blackened bananas languishing in your fruit bowl. Their high sugar content means you can skip adding refined sugar entirely, creating a guilt-free indulgence.
Your Simple, Step-by-Step Guide
This fuss-free recipe requires minimal effort for maximum reward. Here’s how to create this teatime masterpiece:
- Prep your fruit: Mash three very ripe, large bananas in a bowl until smooth.
- Combine wet ingredients: Whisk in two large eggs, a dash of vanilla extract, and 60ml of melted coconut oil or butter.
- Add dry ingredients: Gently fold in 200g of wholemeal self-raising flour and a teaspoon of cinnamon until just combined. Avoid overmixing!
- Customise your loaf: Stir in a handful of walnuts, dark chocolate chips, or raisins for extra texture and flavour.
- Bake to perfection: Pour the batter into a lined loaf tin and bake at 180°C (160°C fan) for 45-55 minutes, or until a skewer comes out clean.
- Rest and serve: Allow the bread to cool in the tin before slicing. It's sublime served slightly warm.
Why This Recipe Wins
This isn't just another baking fad. This banana bread offers a genuinely healthier option without compromising on taste. It’s the perfect way to reduce food waste by using up old bananas and cut down on unnecessary refined sugars. The result is a wonderfully moist, satisfyingly sweet loaf that pairs perfectly with your morning coffee or afternoon tea.
So, next time you spot those bananas going brown, don't throw them away—transform them into a delicious, wholesome bake the whole family will love.
