Banana Bread

by Trine Rask

I’m just gonna toot my own horn for a second, okay? THIS IS THE BEST BANANA BREAD IN THE HISTORY OF TIME. It is firm, soft, spongy, banana-y, sweet, buttery, heavenly. I mean, come on!

You'll need

  • 4 ripe bananas
  • 250 grams of spelt flour
  • 100 milliliters of almond milk
  • 100 grams of plantbased butter
  • 100 grams of cane sugar
  • 50 grams of Muscovado sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 vanilla bean
  • 100 grams of good quality dark chocolate

Here's how

  1. Preheat oven to 175°C / 350°F and line a loaf tin with parchment paper.
  2. Mash the bananas with a potato masher or a fork. Really mash it good.
  3. In a separate bowl, cream together the butter and two sugars.
  4. Combine the banana mash with the creamed butter.
  5. Add the almond milk, vanilla seeds and sea salt.
  6. Chop the chocolate into chunks and add to the mix.
  7. Sift in the flour along with the baking powder and baking soda.
  8. Whisk gently to combine; making sure not to overmix.
  9. Pour the banana bread batter into the loaf tin and bake for 1 hour + 10 minutes. (If the top of the banana bread gets too dark too quickly, place a piece of tin foil over the top.)
  10. Let cool completely and enjoy with coffee!

About the Author

Trine Rask

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