Learn how to use up overripe bananas and bake delicious banana bread with an easy dairy-free option.
Combat food waste one loaf at a time
This recipe never gets old. Not only is it great for using up overripe bananas and lowering food waste, but you can make it super wholesome by using wholemeal flours and unrefined sugar.
First prize winner
This versatile, adaptable recipe has won me me first prize at the local Show in the ‘healthy cakes’ catagory.
You can easily make this recipe your own by adding berries, choc chips and other nuts. A personal favourite is to add 1 1/2 cups fresh or frozen raspberries and 3/4 cup roasted macadamia nuts – so tasty!
Place slices banana and a sprinkle of oats on top prior to baking for a rustic look.
Sometimes I also like to make banana bread muffins. Simply follow the same recipe and reduce your cooking time.
To make this banana bread recipe dairy free, simple omit the butter and use Olive oil.
How To Serve Banana Bread
My favourite way to serve banana bread is fresh out of the oven, or slightly warmed with lashings of butter.
How To Store Banana Bread
Banana bread can be kept on the bench, but you will find it lasts longer if you store it in the fridge or freezer. Store slices of banana bread in the freezer for an easy grab and go snack or lunchbox fillers.
- 90 grams butter, softened (replace with 1/2 cup olive oil for a dairy-free option)
- 1 teaspoon vanilla extract
- 3/4 cup rapadura sugar
- 2 eggs, lightly beaten
- 1/2 cup olive oil
- 1 1/2 cups overripe banana, mashed
- 2 cups plain flour (if using whole meal add 1/4 cup milk)
- 1 teaspoon bicarbonate soda
- 1 teaspoon cinnamon powder
- 1/2 cup crumbled walnuts (optional)
- Preheat oven to 175 degrees celsius. Grease and line a loaf tin with baking paper
- Beat butter, olive oil, vanilla and sugar
- Add the eggs, one at a time, beating well
- Fold in the flours, cinnamon, nuts and mashed bananas
- Spoon mixture into loaf fan and cover with aluminium foil, leaving room for the bread to rise
- Bake for 40 minutes, remove foil, and place bread back in the oven
- Bake for a further 15 – 20 minutes or until browned and the bread springs back when lightly touched
- Allow to cool in tin for 5 minutes then lift onto wire rack to cool