Can we consider banana bread a superfood? There’s nothing better than a warm squidgy piece of banana bread filled with melty chocolate chips, especially now the colder months are coming, it’s time to bring out this classic recipe. Okay it may not be the healthiest, but we all need some balance in our lives, of course you could swap out all kinds of ingredients in this recipe to make it that bit healthier but honestly I just like to stick to the traditional and sugar, flour … etc. As I’ve mentioned before my weekends are often spent baking some sort of cake/ dessert and banana bread has to be one of my all-time favourites, so if you’re in need of a sweet treat this weekend then check it out!
- 125 ml melted coconut oil (you could substitute this for vegetable oil or even melted butter if you prefer it works just as well, I just like coconut oil)
- 150g Brown Sugar (the muscovado stuff works best)
- 2 eggs * (vegan substitutions below)
- 1 tsp Vanilla extract
- 2 Large ripe bananas (the riper the better as the cake will taste more like banana)
- 200g Plain Flour
- 1 tbsp Cinnamon (you could use less I just really like cinnamon)
- 1 tsp baking powder
- Splash of milk (I use whatever I have in the fridge, soya, almond, oat etc)
(Optional ingredients but definitely recommended are Chocolate chips! Raisins and nuts work well too)
*for a vegan version, substitute for a flax egg (grinded flax seeds mixed with water), I have also used a tbsp of nut butter before and this works as well as adding an extra nutty flavour!
- Pre-heat your oven to 180 degrees celsius
- Line your loaf tin with baking paper
- Mix together the sugar and the oil
- Add the vanilla extract
- Beat in your eggs
- Mash your bananas, I do this with a fork and then mix those in to
- Then sift all your dry ingredients into the mixture (flour, cinnamon, baking powder)
- Fold this in slowly, you don’t want to over mix the batter
- Add the splash of milk at this point if it’s a bit too stiff
- Next fold in your optional ingredients
- Gently put it in your lined loaf tin and pop it into the oven for about an hour. (My oven at home is a bit dodgy so to check that it’s bake just stick a skewer in and it should come out clean)
- Leave it to cool slightly in the tin (I know it’s extremely difficult and you’ll want to eat it straight away, but I find its hard to slice when it first comes out of the oven, and burning the roof of your mouth because you couldn’t wait is also never fun)
Now I got distracted by the excitement of banana bread but on another note the last 2 weeks have been pretty hectic for me. I’ve had quite a lot of university assignments due this week so have spent most of my time in the library. Unfortunately for my bank account this has also meant buying many cups of coffee, however with everything finally handed in I’m looking forward to a chill weekend. With my race just around the corner I’ve still managed to stay on top of my training, my last long run will be on Sunday where I’ll run about 16km and then next week I’m having a bit of a taper week and so will take it easier, ready for the big day! Some other exciting news is that I signed up for my first marathon! Manchester 2020 here I come 😊 The course is meant to be a fast one, being flat all the way round. Although of course since it will be my first it will be a personal best no matter how fast or slow, I run. I plan on continuing to document my training throughout this marathon experience so make sure you keep up to date if you want to hear more.
Hope you all have a great weekend and let me know your thoughts on the banana bread!