In lieu of an interesting and exciting story about my life (such as my ill-fated attempt at adult ballet this weekend – oh man did I feel like a potato amongst the carrots) I am going to fill your mouths, minds and tummies with my delicious banana bread recipe, inspired by a few recipes but essentially a baking delicacy of my own creation. It’s an almost perfect combination of flavours and textures and is a very soft, not at all a stodgy, banana bread.
And to throw in a little thought – isn’t it nice to know you can make something incredible from something vrot?
Not Your Grandmother’s Banana Bread
Loosely based on this recipe. | Makes one small banana bread and four muffins, or two smallish banana breads. | Baking time: 1 hour. Preparation time: 1 day and 30 minutes | Download the PDF of this recipe here!
- Over-ripe bananas 4 (mashed)
- Plain flour 175g/ 1 ½ cups
- Baking powder 3 tsp
- Salt ½ tsp
- Coconut oil /unsalted butter 125g (melted)
- Sugar 150g / ¾ cup
- Eggs 2 large
- Vanilla extract 1 tsp
- Raisins 100g
- Walnuts 60g (chopped)
- Rum/ orange juice Enough to cover raisins
- Dessicated coconut A handful
- Cinnamon 2 tsp
- The day before put your raisins in a bowl and cover with rum or orange juice. Leave to soak until they get a little bit plump and juicy.
- Preheat your oven to 200 c.
- Grease your baking tin with unsalted butter.
- Lightly toast the dessicated coconut on the stove and sprinkle on the bottom of the greased baking tin.
- Mash up your bananas with a fork and stir in the cinnamon. Keep aside.
- In a small mixing bowl sift together the flour, baking powder and salt.
- Melt the coconut oil or butter in the microwave and keep aside.
- In a large mixing bowl beat together the coconut oil and sugar. Add in the eggs one by one and beat until the batter lightens in colour.
- Fold in the mashed banana; then fold in the chopped walnuts, drained raisins, and vanilla extract.
- Add a third of the flour mixture to this and stir in. Do this three times until all of the flour is mixed in.
- Pour the batter into a baking tin, and fill it ¾ of the way to the top.
- Place in the oven. Lower the temperature to 180 c, put on a TV show and let it bake for one hour.
- Cool on a wire rack.
- Slice and enjoy! It’s fruity and delicious and the combination of flavours and textures makes this recipe a keeper. Nothing like a banana in the mouth!
If you bake this banana bread, send me a pic with your comment (to firstname.lastname@example.org). I’ll post it AND send you a Seal of Approval! What more could you want? Plus you’ll have a delicious banana bread.
Please feel free to bake or sell this banana bread, but do not sell the recipe or publish it without linking to my blog.