Truly Yummy Banana Bread
No need to waste overripe bananas – this gluten free and dairy free banana bread is moist, comforting and packed with flavour.
My Truly Yummy Banana Bread is gluten free and dairy free and one you’ll want to bake over and over again. It really does not last long in my house. It’s perfect as a breakfast treat or enjoyed alongside a morning coffee.
The Best Way To Use Overripe Bananas
We’ve all been there, bananas ripening in the fruit bowl with no one wanting to eat them unless they’re perfectly yellow. I don’t know how many times I have reluctantly thrown bananas away, only to buy another bunch the next day and find myself stuck in the same never ending cycle.
How My Truly Yummy Banana Bread Was Born
I’ve attempted banana bread on several occasions before but none of the recipes I tried ever turned out to be truly yummy. So, I decided to experiment by adjusting the quantity of bananas and adding a few extra ingredients. My Truly Yummy Banana Bread was born. It’s so good that sometimes I can’t even wait for the bananas to ripen. I have been known to hunt down very ripe bananas in supermarket yellow sticker section or even soften them in the microwave before mashing.
The Secret To Great Banana Bread
Using the right number of bananas is key and the blacker the bananas the stronger the banana flavour. Otherwise, the loaf can end up a little bland. Mashing them thoroughly is equally important to ensure the cake bakes evenly and stays beautifully moist.
Why I Add Cinnamon And Dark Chocolate
To enhance the flavour even further, I like to add cinnamon and dark chocolate pieces. They can be optional extras but if you want a truly yummy gluten free and dairy free banana bread, I’d highly recommend not leaving them out. The cinnamon gives the loaf a lovely warmth while the dark chocolate pieces act like little jewels of soft bitterness amongst the sweet, moist yet light sponge.
My Favourite Way To Serve It
Freshly sliced while still slightly warm and a spoonful of plant-based double cream is my favourite way to enjoy it. Ideally with a cup of coffee and absolutely no guilt about those overripe bananas going to waste. If you’re unsure which plant-based cream works best, you’ll find my favourites in my Best Plant-Based Cream UK post in the Substitutes section.
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Truly Yummy Banana Bread
Equipment
- 1 non-stick loaf tin
- 1 food mixer or electric whisk and mixing bowl
Ingredients
- 500 g ripe bananas, peeled and mashed with a fork roughly 5 -7 medium sized bananas
- 115 g plant-based butter recommend Flora Salted
- 115 g brown sugar recommend light muscavado sugar
- 250 g gluten free plain flour recommend Freee Gluten Free Plain Flour
- 1 tsp bicarbonate of soda recommend Dr Oetker Bicarbonate of Soda
- 2 large eggs
- 100g dark chocolate, broken into ½ cm pieces (pop the chocolate in a bag and using the end of a rolling pin break up the chocolate) recommend Green & Blacks Organic Dark Chocolate 70% Cocoa
- 2 tsp cinnamon
Instructions
- Preheat the oven to 180℃/Gas Mark 4.
- In the food mixer, cream together the sugar and butter.
- Next add the eggs one at a time and beat well.
- Add the mashed bananas and mix until well combined with the egg, butter and sugar mixture.
- Next, add the flour, bicarbonate of soda and cinnamon. Mix until fully combined and no traces of flour remain.
- Finally, fold in the chocolate pieces ensuring they are evenly dispersed amongst the mixture.
- Pour the mixture into the loaf tin and cook in the oven for 45-50 minutes.
- Check the cake is cooked using a skewer. Check the centre of the loaf and if the skewer comes out clean the loaf is cooked.