I've tried to make many different banana bread variations and this one is one of my favorite so far. It's moist, light and soft and absolutely delicious!
This recipe is for human consumption only ;)
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
(1 cup = 250ml)
4 medium sized ripe or over ripe bananas, 300 gr or 10.5 ounce
1.5 cups whole wheat flour or 180 grams
½ cup coconut oil or sunflower oil or any vegetable oil, 125 ml
½ cup raw sugar or brown sugar
½ tsp vanilla powder or 1 tsp vanilla extract
½ cup chocolate chips
½ cup walnuts
1.5 tsp baking powder
½ tsp baking soda
a pinch of salt
Preheat the oven to 180℃/ 350℉
Grease a bread tin or a rectangular cake pan with some coconut oil. you can use the rectangular cake pan of size ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).
Take sliced bananas and sugar in a mixing bowl.
Mash the bananas well or puree them with a hand blender. There should be no chunks. you can also use a blender to mash the bananas. fine threads of the bananas are fine.
Now add the oil, vanilla, сhocolate and walnuts mix well.
Sieve the flour with the baking soda, baking powder, salt directly in the bowl containing the mashed bananas.
Fold the sieved flour really well.
This folding step is important as you want the whole bread mixture to be one and mixed evenly.
Lastly add the sunflower seeds and fold these.
Pour the bread mixture into the loaf pan.
Bake at 180 ℃ / 350℉ for 30-40 minutes or till a toothpick inserted in the bread comes out clean.
Once warm or cool remove the bread from the pan.
Slice and serve banana bread warm.
The remaining loaf, you can wrap in a cling film or keep in a box in the fridge. warm the banana bread before serving.
If coconut oil is added to the bread, it solidifies when refrigerated, hence the bread also becomes dense when you refrigerate it. so before serving just warm up the bread and the bread will have its natural texture back.
Sweetness of the bread can be adjusted as per your preferences.
Adopted from vegrecipesofindia.com