Banana bread is just one of those cakes if you learn how to make it completely changes your life. The simplicity of ingredients makes it the most convenient of recipes around and the perfect thing to whip up if you have spotty bananas that are crying out to be eaten (yes, the brown ones are edible!).
I altered my Fool Proof Banana Bread recipe to create a more moist and dense cake, that will satisfy every morning or 4 o’clock sweet tooth with its caramel tones, zesty mango, and sweet coconut – this recipe simply can not be missed. It is the definition of luxurious taste and texture. I love enjoying it with a dollop of coconut yogurt in the morning instead of the same old toast, or with a cuppa in the afternoon; but really, there is no wrong time to enjoy it… it’s that tasty.
I used a combination of wholemeal, oat and coconut flours to create the super soft texture, and folded through delicious cinnamon, vanilla and chopped fresh mango for a flavour explosion in each bite. You can finish this loaf off with a halved banana or banana coins and a sprinkle of coconut curls for extra lavishness – the banana will caramelise, and the coconut will toast and become unbelievably aromatic, filling your whole house with a beautiful aroma.
This recipe takes no real skill, can be made in one bowl (or even blender), is ready in just over an hour, and can be changed by adding your favourite fruits and toppings! It can be enjoyed as a substantial breakfast, it provides a portion of fruit, and can be made gluten free – what would stop you from making it?
I know that many people are skeptical about banana bread, and deem it to not be a ‘proper dessert’ but, if you are one of those people, I challenge you to make this recipe as I know you will be surprised, and your banana bread bias will be swept away.
3 very ripe bananas
170ml plant milk
4 tablespoons coconut oil
1 teaspoon vanilla paste
1 tablespoon of chia seeds
50g coconut sugar
140g wholemeal flour
30g oat flour (blended oats)
30g coconut flour
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 tablespoon apple cider vinegar
200g of chopped fresh mango
Pinch of sea salt
Preheat the oven to 180℃ and line a loaf tin with baking paper.
Mix the chia seeds with 4 tablespoons of water and love for 10 minutes.
In a large mixing bowl mash the bananas, and combine with the milk, melted coconut oil, vanilla and soaked chia seeds. When the wet ingredients come together mix in the coconut sugar until most is dissolved.
Next, fold through the flours, cinnamon, baking powder, bicarbonate of soda and chopped mango.
Finally, add the vinegar and quickly mix to combine (this is because the vinegar starts the reaction that allows the cake to rise). Transfer to your lined loaf tin and decorate with the halved banana and coconut chips.
Bake in the centre of the oven for 55-60 minutes, or until a toothpick comes out clean.
Leave the loaf to cool for at least 2 hours before serving with your favourite toppings and sides, and make sure to store in an airtight container, and eat it within 3 days!
Please comment and like below this post if you’d like to see more loaf cake ideas, and be sure to tag me in your scrumptious creations on Instagram @wikis.vital.way