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Banana Bread Recipe

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4.4 from 1 review

This moist and flavorful banana bread recipe uses ripe bananas, light brown sugar, and coconut oil for a wholesome treat. Naturally sweetened with apple sauce and enhanced with vanilla, this quick bread is perfect for breakfast or a snack. It’s baked to golden perfection in an 8×5 inch loaf pan and yields 12 slices of delicious, soft banana bread.

Ingredients

Dry Ingredients

  • 1 1/2 cups unbleached all purpose flour (8 ounces total weight)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 3 large ripe bananas (11 oz or 1 1/3 cups mashed chunky with a fork)
  • 2 tablespoons coconut oil (or butter)
  • 1/2 cup light brown sugar (Lakanto monk fruit, 3.2 oz)
  • 1 large egg
  • 1/3 cup unsweetened apple sauce
  • 1 1/2 teaspoons vanilla extract
  • Baking spray (for greasing the pan)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×5 inch loaf pan thoroughly with baking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for now.
  3. Cream Wet Ingredients: In a large bowl, use an electric mixer to cream the coconut oil, unsweetened apple sauce, and light brown sugar until the mixture is thick and well combined.
  4. Add Egg and Vanilla: Beat in the large egg and vanilla extract at medium speed until the batter becomes thick and uniform.
  5. Incorporate Dry Ingredients and Bananas: Scrape down the sides of the bowl to ensure even mixing. Add half of the dry ingredient mixture and blend at low speed until just combined. Then add the remaining dry ingredients along with the mashed bananas, and mix at low speed until the batter is combined. Be careful not to overmix to keep the bread tender.
  6. Pour Batter and Bake: Pour the batter evenly into the prepared loaf pan. Bake on the center rack in the oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean but moist.
  7. Cool and Slice: Allow the bread to cool in the pan for at least 10 minutes. Remove and let it come to room temperature before slicing to ensure clean slices and optimal texture.

Notes

  • Use very ripe bananas for the best flavor and sweetness.
  • If you prefer, butter can be substituted for coconut oil.
  • Do not overmix the batter to avoid tough bread.
  • The use of unsweetened apple sauce helps keep the bread moist and reduces the need for extra oil.
  • Allowing the bread to cool before slicing helps maintain its structure.
  • For a dairy-free version, ensure the baking spray and substitutions are dairy-free.

Find it online: https://marthatasty.com/banana-bread-recipe/