Banana bread is a recipe that took me a long time to get right, but now that I have it down, I make it all the time. It’s my go-to when I need a favor from someone, something to bring to a brunch, or when I’m leaving my husband for 4 days on a work trip. He won’t miss me if there’s banana bread in the fridge. I’d venture to say that this banana bread is the BEST, especially considering it’s dairy-free and all combinations of flour I’ve tried work well. There is nothing better than a house that smells like banana bread, and not feeling guilty when you need a second (or third) piece.
Annie’s Banana Bread
Prep time: 6 mins Cook time: 24 minutes Total Time: 30 minutes
Special Equipment: Loaf pan or muffin tin
Makes 1 loaf or 12 muffins
3-4 medium over ripe bananas
2 eggs, room temperature
1/4 C melted coconut oil (avocado oil or vegetable oil can be substituted)
1/4 C unsweetened applesauce
1/4 C milk of choice (I use almond)
1/3 C honey or pure maple syrup
1 t baking soda
1/2 t salt
1 1/2 t vanilla
3/4 t ground cinnamon
3/4 C almond flour*
1 C unbleached all-purpose flour or Gluten Free flour blend
Any mix-ins work here! Chocolate chips, walnuts, almonds, etc. Add these at the end 🙂
*Tip: If you have a nut allergy or don’t have almond flour on hand, using 1 3/4 C all-purpose flour will give you good results. You can also use whole wheat flour, or a combo of both.
Preheat oven to 325° and grease 9″ x 5″ loaf pan (I line mine with parchment paper to ensure banana bread comes out easily). If making muffins, grease or line muffin tin.
In mixing bowl, combine bananas, eggs, oil, and applesauce. and mix until combined but still lumpy. Add milk and honey/maple syrup and mix again until combined. Add baking soda, salt, vanilla, cinnamon and stir again.
Add flour and mix until incorporated but do not over mix! If you get too mix-happy, you’ll end up with large air tunnels in your bread. Restrain yourself; I believe in you. If you’re including mix-ins such as chocolate chips or nuts, throw these in now.
Bake at 325° for 50-60 minutes or until toothpick comes out relatively clean. Loosen edges with a butter knife, then let cool at room temp before removing from pan.
**Note: the more bananas you add, the longer it will take to bake. I included 4 bananas in this last loaf, and it took a solid hour before it was fully set.
Store in fridge if you won’t finish it in 3 days like my husband does. This banana bread freezes very well for up to 4 months. Enjoy!