Banana Bread

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 175°C. Grease a small loaf tin, about 15 x 8 cm, with the coconut oil for greasing. A smaller tin helps this reduced-size loaf rise properly and stay moist.

   5 g coconut oil for greasing
2. 2

   In a mixing bowl, mash the ripe bananas very thoroughly until mostly smooth with only a few small lumps. A smoother mash gives the finished loaf a more even crumb and prevents wet pockets.

   180 g ripe bananas, peeled
3. 3

   Whisk the eggs into the mashed bananas until fully combined and slightly frothy, then whisk in the melted coconut oil, honey, and vanilla extract. Make sure the coconut oil is only slightly warm so it blends smoothly without cooking the eggs.

   2 large eggs30 g coconut oil, melted and slightly cooled25 g honey5 ml vanilla extract180 g ripe bananas, peeled
4. 4

   Add the almond flour, ground cinnamon, baking soda, and fine sea salt. Fold gently just until no dry patches remain. Do not overmix; almond-flour batters do not need vigorous stirring, and a light hand helps the loaf bake up tender rather than dense.

   120 g almond flour2 g ground cinnamon3 g baking soda1 g fine sea salt
5. 5

   Scrape the batter into the prepared loaf tin and level the top. Bake for 32-36 minutes, until the loaf is well risen, golden brown, and a skewer inserted in the centre comes out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely tent it with foil during the last 10 minutes.

6. 6

   Rest the loaf in the tin for 10 minutes, then lift it out and cool for another 5 minutes before slicing. This short rest allows the crumb to set, which is especially important for almond-flour breads.

7. 7

   Slice and serve warm or at room temperature. For the neatest slices, use a serrated knife and let the loaf cool a little longer if needed.

Origin & History

Banana bread became especially popular in the United States in the early 20th century as home bakers looked for practical ways to use overripe bananas. Paleo-style versions emerged much later, replacing wheat flour and refined sugar with ingredients such as almond flour, eggs, and honey while keeping the familiar flavour and comforting loaf format.