Everyday Banana Loaf
This is Batter`s everyday banana loaf.
Most of Batter's baking recipes include butter, eggs and refined sugar, because I never remove ingredients unless there's a good reason. This recipe is different—it simply doesn't need them.
It's naturally moist, perfectly sweet and incredibly satisfying. It's the loaf I reach for on warm summer days when I want something quick to bake, comforting to eat and light enough to leave me feeling good afterwards.
RECIPE
Special Equipment- Hand blender
First things first
Makes 1 standard loaf (23 × 13 cm / 9 × 5 inch loaf pan)
Preheat your oven to 180°C (350°F) conventional heat (top and bottom heat). If using a fan-assisted oven, preheat to 160°C (320°F).
In a small glass, combine 1 tbsp chia seeds with 2–3 tbsp water. Stir well and set aside for about 10 minutes to thicken.
Lightly grease your loaf pan with butter or a neutral oil, then line it with baking paper. Trim the excess paper along the sides if needed and gently press it into the corners of the pan.
Ingredients
4 ripe bananas
4 tbsp melted coconut oil
4 tbsp maple syrup
2 tbsp runny honey of your choice
Seeds of 1 vanilla pod
140 g plain flour
70 g ground almonds
2 heaped tsp ground cinnamon
Juice of ½ lemon
1 tsp baking powder
½ tsp baking soda (Natron)
1 tbsp chia seeds (prepared as above)
Optional: 100–150 g fresh blueberries.)
A good Pinch of salt
HOW TO
Using an immersion blender, blend 3 of the bananas together with the juice of ½ lemon until completely smooth.
Transfer the banana purée to a large mixing bowl. Add the ground cinnamon, maple syrup, honey (or additional maple syrup for a fully vegan version), the prepared chia mixture, melted coconut oil, the seeds of the vanilla pod, and a generous pinch of sea salt. Whisk until smooth and well combined.
Add the plain flour, ground almonds, baking powder and baking soda, then mix until you have a smooth, well-combined batter. Be careful not to overmix.
If you're using blueberries, gently fold them into the batter at the very end using a spatula to keep them whole.
Pour the batter into the prepared loaf pan and smooth the surface.
Slice the remaining banana in half lengthwise and gently press it into the top of the batter.
I like to finish the loaf with a light sprinkle of raw cane sugar, which caramelises beautifully in the oven and adds a subtle crunch.
Bake for approximately 40 minutes. Start checking the loaf after 30 minutes by inserting a skewer (Messerprobe) into the centre. If it comes out clean, the loaf is done. If there is still wet batter on the skewer, continue baking, checking every few minutes until fully baked.
I love serving this banana loaf with a generous spoonful of crème fraîche, a drizzle of honey and a dusting of cinnamon. The cool, tangy crème fraîche adds a beautiful freshness that perfectly balances the sweetness of the loaf.
