I once shared a recipe for banana bread a long time ago and it is such a delicious treat that is easy to make so I just had to update the recipe to make it better. Another thing is that I am not a pastry chef so I don’t measure stuff. I just use my instinct, a little bit of this and a little bit of that, then I adjust as I go. In fact, when I measure stuff it never comes out perfectly as when I use my gut feeling. Plus, not many people have digital scales at home so just go with the flow.
I like this bread because I used sourdough which gives it better flavour and texture
- 1 and 1/2 cup of whole wheat flour (I like using Winnie’s pure health flour)
- 2 tablespoons of ground chia seeds
- a pinch of sea salt
- freshly ground black pepper, about 1/3 teaspoon
- 1/3 cup of sugar or honey or maple syrup
- 1 teaspoon of cinnamon
- 3/4 teaspoon of allspice
- 1/2 teaspoon of yeast
- 2 tablespoons of unsalted butter (or 1 and 1/2 tablespoons of extra virgin coconut oil)
- 4 ripe bananas. You can also use over-ripe fruit here.
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of lemon zest (grated lemon skin)
- 1 teaspoon of baking powder
- 1/4 teaspoon baking soda
- Ugali flour for dusting plus a little butter/coconut oil
- Preheat oven to 180C
- Sift about 1 and 1/2 cup of whole wheat flour (I like using Winnie’s pure health flour), add a pinch of sea salt and freshly ground black pepper. Add the 1/2 teaspoon of yeast, baking powder and baking soda for extra lift, 2 tablespoons of unsalted butter (or 1 and 1/2 tablespoons of extra virgin coconut oil).
- Add the 1 teaspoon of cinnamon and 3/4 teaspoon of allspice. Add 1/3 cup of sugar or honey or maple syrup.
- Mash bananas with a fork or potato masher then put it in the mix.
- You want a thick batter.
- Sprinkle some ugali flour and coconut oil on your baking pan and place the batter in, about 3/4 full.
- Bake for 30 minutes or until a toothpick comes out clean after putting it inside the bread/cake, whatever you want to call it :).
- Let it rest for about 15 minutes on a cool surface then gently remove it from your baking dish. Enjoy with ginger tea to cut through the sweetness.