I love dense, and super soft banana bread. The banana bread that has sweet notes of caramel and maple. The banana bread that keeps you light, and still gives you energy.
Can I get an amen?
The creation of this recipe is definitely one of my most memorable. With parents away for the weekend, and after a brilliant night out dancing with one of my favourite friends, I decided to bake banana bread.
In my kitchen.
Listening to ‘Dancing in the Dark’ by Bruce.
The perfect way to end a night out right?
Not only did this curb my late night sugar cravings and hunger panes from dancing endlessly (yes my moves can get radical after a few drinks), but also meant I woke up to banana bread for breakfast the next morning.
Hangover… NO! Breakfast Banana Bread… Yes
This banana bread is effortlessly smooth, with caramel and peanut butter notes. Yes I did use peanut butter in my banana bread recipe, late night baking makes me experimental ok? But in all seriousness, there was something about this time of night you that made me go the extra mile for flavour. And by that I mean, i caramelised my bananas in a pan before baking. I added nearly half a can of peanut butter. And I added chocolate. Perfection.
As a healthified version of store brought banana bread, this recipe is refined sugar free, oil free, and vegan. If you are allergic to peanuts, then simply omit the peanut butter for a different nut butter of choice. If you don’t like that sort of thing at all… Then go for more bananas and a little less liquid. You’ll know from the consistency, it should replicate a brownie batter.
- 220 grams oat flour and/or coconut flour
- 60 grams rolled oats
- 3/4 tsp. baking soda
- 250 mls almond milk
- 1 tsp. white vinegar
- 3 tsp maple syrup and/or agave syrup
- 125 grams peanut butter
- 1 tbsp. vanilla extract
- 1/2 cup chocolate chips (dairy free if vegan)
- 3 spotty bananas
- 3/4 cup coconut sugar, plus 1/4 cup for bananas
- 3 tbsp. peanut butter
- 1 tbsp. almond milk
- 1 tbsp. coconut sugar
- 1 tsp. vanilla extract
Pre heat your oven to 180ºC. Whisk flour, oats and baking soda in a large bowl.
Add in almond milk, white vinegar, maple syrup, peanut butter, vanilla, coconut sugar and chocolate chips. Stir briefly, just enough to incorporate the ingredients evenly. Set aside.
Add some coconut oil to a medium heat pan and add the bananas, sliced into small chunks. Sprinkle 1/4 cup coconut sugar. Cook on medium until golden.
Grease a baking pan or loaf tine with coconut oil. As an extra crispy bite, sprinkle a little extra coconut sugar onto the oil, this is essential to prevent sticking!
Bake for 35-40 minutes or until the loaf is glorious and golden. Check the middle by inserting a thin skewer and checking if it’s clean. Remove from oven and leave in tray.
Prick the top of your bread with a fork.
While banana bread is still warm, make the glaze. Combine and whisk peanut butter, almond milk, coconut sugar and vanilla in a bowl. Pour over bread while still hot.
Serve hot or cold (warmed up is best mmmmmm) and store in an airtight container.