Ranwa’s Bomb Banana Bread

I know what you’re thinking, ugh, banana bread, not another recipe, plus it’s boring. WRONG! I think this whole COVID19 lockdown has brought out the best in my banana bread-making skills.

Now the version I make is not sweet like cake (none of my recipes are), but just enough to make you go mmmm and drool a bit. And of course, it’s packed full of stuff that’s good for you. Good for your soul and your body.

Banana bread can be made 101 ways, and I’ll be telling you what’s optional and what variations you can do in this recipe, so keep an eye out for that to try something new!

Ingredients:

• 2 eggs (leave them out of the fridge so they’re room temp)
• 4 ripe bananas
• Dash of brandy / vanilla
• 3 tbsp melted coconut oil
• 1/3 cup honey
• 1 cup wholewheat flour
• 1 cup rolled oats
• 2 tsp ground cinnamon
• 1 tsp baking soda

Optional:

• Chopped pecans / walnuts
• Chocolate chips
• 2 tbsp chia seeds
• 1 heaped tbsp ground flax seeds
• 1 tbsp cocoa powder

Directions:

• Set oven to 180C/350F and line a bread loaf tin with wax paper
• Mash 3/3.5 bananas so they’re a chunky puree, aim for the consistency you see here, because caramel banana lumps mid-bite are heavenly. Trust me on this one people.

Chunky banana puree

• Beat the eggs together with the brandy or vanilla until foamy

I don’t use an electric mixer, but this is the consistency you need to aim for, will take around 3 minutes of manual whisking to get there.

• Add the melted coconut oil and honey, and whisk the mixture again
• In a separate bowl, mix all the dry ingredients very well
• Add the banana puree, dry ingredients, and if you decided to add chopped nuts, chocolate chips, flax seed meal or chia seeds (or all — I won’t judge), pop those in as well
• Mix everything together with a spatula, but not too much or your cake won’t rise. If it’s too thick, add some almond milk (any milk works) until you get below consistency

Looks, feels and is thicc (with nutrients)

• If you want some chocolate marbling, remove a quarter of the batter, add 1 tbsp cocoa powder along with some almond milk (cocoa powder will thicken your batter)
• Pour your banana bread batter into the bread loaf tin, and if you opted for the chocolate marbling, pour it on top of the batter and swirl it a bit with a teaspoon

Drool

• Optional: slice the last banana into thin circles and layer it on top of the batter
• Pop into the oven, cook for 40–45 minutes or until toothpick comes out clean when inserted

See that banana chunk there? it tasted like heaven :)

• Eat it hot or cold, it’s good either way

Storage: sits outside the fridge for a day, otherwise, seal in an airtight container to retain moistness.