Go bananas! Two delicious banana bread recipes


So by special request I’ve had a go at banana bread this weekend. My first attempt was a dairy free, low gluten (spelt) banana bread and then I’ve also tried out my friend Colette’s mum’s recipe (modified to replace butter with oil and a few other little additions of my own) which does contain eggs (but these could be substituted out for apple puree). I’m not sure which I prefer. I’ve got so used to baking without eggs that I found the egg one a little odd to work with and I couldn’t work out if the batter was the right consistency or not. It actually came out fine and the texture is nice – a bit lighter and more bready than the dairy free version. The dairy free version is moist though and because I used wholemeal spelt flour it has a lovely nuttiness to it which I really like. So I thought I’d post both recipes and you can decide for yourself 🙂  Either of these recipes could have nuts added to them – walnuts would work particularly well, and if you’re feeling naughty you could throw in some dark chocolate chunks too!

Fresh out the oven!

Dairy free Banana Bread:

2 cups wholemeal spelt flour
1 cup coconut palm (or any unrefined) sugar
1/4 cup and 2 tbsps almond oil or olive oil
3 ripe bananas, mashed
1/4 cup soya milk mixed with 1 tsp apple cider vinegar
1/2 tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp allspice
1/2 tsp himalayan rock salt

Preheat oven to 350 F / 175 C. Line and grease a small loaf tin (approximately 8 inches x 4 inches).

Mix the flour, baking soda, cinnamon, allspice and salt together in a large bowl. In a separate bowl mix the oil and sugar together until well combined. Add the mashed bananas and the soya milk (to which vinegar has been added) and the vanilla extract. Add this mix to the flour mixture and stir well. Pour into the loaf tin and place in the oven for an hour, or until a skewer inserted in the middle comes out clean. Once cooked remove from the oven and allow to cool in the tin for 5 mins then transfer to a wire rack to cool.

Colette’s mum’s banana bread:

2 cups white spelt flour
1 cup coconut palm (or any unrefined) sugar
1/4 cup and 2 tbsps almond oil or olive oil
4 ripe bananas, mashed
2 large eggs
1 tsp baking soda                                                                                                                      1 tsp bicarbonate of soda
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp allspice
1 tsp himalayan rock salt

Preheat oven to 350 F / 175 C. Line and grease a small loaf tin (approximately 8 inches x 4 inches).

In a large bowl mix the oil and sugar together until well combined, then add the mashed bananas and vanila extract. In a separate bowl mix the flour, baking soda, cinnamon, allspice and salt together.  Add half of this mix to the wet ingredients and mix well. Then add one egg and mix until combined. Add the rest of the flour mixture, stir well and add the final egg. Mix until well combined. Mix the bicarbonate of soda in 1/4 cup of hot water and stir in to the mixture. Pour into the loaf tin, sprinkle some unrefined coconut sugar over the top and place in the oven for an hour, or until a skewer inserted in the middle comes out clean. Once cooked remove from the oven and allow to cool in the tin for 5 mins then transfer to a wire rack to cool.

Perfect with a cup of tea 🙂

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9 thoughts on “Go bananas! Two delicious banana bread recipes

  1. Pingback: Marmalade Loaf – low gluten, dairy-free | Pure and Simple Bakes

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  3. Pingback: Chocolate banana bread! Omg! | Pure and Simple Bakes

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