One of my all time favourite things to bake & eat is banana bread. It’s easy, super tasty and everyone loves it. This recipe is my most delicious one so far. I’m not bragging, it’s that good. It’s really moist, creamy, soft and crunchy at the same time. If you follow the recipe, you can’t go wrong.
Eat it for breakfast, lunch, as a snack, dessert – this banana bread it always a good idea.
What do you need for one loaf of banana bread?
- 4 mashed ripe bananas (the riper/more spotted, the sweeter)
- ½ cup coconut oil (liquid, just put the jar in warm water)
- ½ cup date paste (just blend 1 big handful of dates with 50 ml water)
- 2 cups of flour (I use oat flour)
- 2 large eggs
- 1/3 cup sour cream
- 1 cup raisins
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons of pumpkin spice
- ½ cup diced mango
- ½ cup blueberries
- ½ cup pistachios (chopped)
How to make this beauty
- Preheat the oven to 180c
- Use a little coconut oil to grease the loaf pan
- In a large bowl, mix all the wet ingredients: the eggs, coconut oil, sour cream, date paste and vanilla – whisk to combine
- Add the mashed bananas and stir to incorporate
- In another bowl, mix the dry ingredients: the flour, baking powder, baking soda, raisins, pumpkin spice
- Now slowly fold the content of the two bowls together in the largest bowl – don’t overmix (it will be less fluffy if you do)
- In another bowl, combine the mangoes and blueberries with 1 big tablespoon of oat flour and toss to coat (this helps prevent the fruit from sinking)
- Gently fold the fruit into the batter
- Turn batter out into the prepared pan and add the pistachios (and other finely chopped nuts/superfoods) on top
- Now the (second) best part – set your bowl aside and during baking time, enjoy the banana bread dough 🙂
- Bake for about 60 minutes or until the top is golden, and the center is set, to test this, pick a toothpick in the center – if this comes out clean (or with a few moist crumbs, but no batter) you’re good to go – watch the bread in stead of the clock!
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving
- Can’t finish it? Slice it up and put it in your freezer or eat it all within a week – but keep it in the fridge
- Also really good: toast the banana bread in a pan with some coconut oil or organic butter
- Extra tasty (but less healthy) with a little maple syrup or almond/peanut/cashew butter.
Now go on, make this stunner and share your creations on Instagram using #rosaliesrecipes!