Ingredients
Wet ingredients
▢2 x (~200g total) very ripe bananas
▢¾ cup (190g) dairy-free milk
▢3 tablespoons (45g) neutral flavored oil
▢1 tablespoon white or apple cider vinegar, optional
Dry ingredients
▢2 cups (250g) all-purpose plain flour, whole wheat flour or spelt flour (note 1 for gluten free)
▢¾ cup (120g) coconut sugar, regular sugar, brown sugar or granulated sweetener of choice e.g. erythritol
▢½ cup (60g) chopped walnuts, or pecans (optional)
▢2 ½ teaspoons baking powder
▢2 teaspoon ground cinnamon
▢Pinch of salt
▢½ cup (75g) fresh or frozen blueberries, (note 2)
To decorate (optional)
▢1 (~100g) banana, sliced lengthways
▢¼ cup (40g) blueberries
Instructions
Preheat the oven to 180°C (350°F). Line an 8-inch (20 cm) loaf pan with parchment paper. Or use a longer pan and bake the bread for a few less minutes.
Preparing the banana bread:
Add the bananas to a mixing bowl and mash until it forms a thick lumpy paste. Add the rest of the wet ingredients and mix until thoroughly combined.
Add all of the dry ingredients except the blueberries and mix until just before it’s combined (there’ll be a small amount of unmixed batter/flour). Add the blueberries and fold the batter until there are no more lumps of flour and the blueberries are incorporated.
Pour the batter into your loaf tin. If desired, top with the extra sliced banana and blueberries.
Baking, serving and storing the banana bread:
Bake the banana bread in the oven for around 1 hour or until a knife can be inserted into the centre of the banana bread and it comes out clean. If the bread is browning too quickly on the outside and still uncooked inside, reduce the heat of your oven by 10°C (50°F) and/or cover the cake tin with aluminum foil (or an oven safe bowl) and continue baking until the banana bread is cooked through.
Allow the it to cool in the tin for 10 minutes then cool on a wire rack.
Enjoy the banana bread warm by itself, toasted, with butter, dairy free yoghurt or even with ice cream! Store leftovers in an airtight container at room temperature for 3 days, in the fridge for 5 days or in the freezer for up to 1 month (note 3). However, it usually doesn’t last that long!
