Banana Bread

 ~A classic favorite~

If you have some ripe bananas left over, don’t let them go to waste – this banana bread transforms them into a moist, naturally sweet loaf that’s perfect for breakfast, a snack, or even a healthy dessert.

Why You’ll Love This Banana Bread

• Sweetened by ripe bananas, no refined sugar needed.
• High in fiber.
• It tastes like the classic banana bread.
• Breakfast, a snack, or a healthy dessert.
• Minimal prep, no complicated steps, and delicious every time.
• Add nuts, chocolate, or dried fruits to suit your taste.
• Served with vanilla ice vream is really, really good. 

The Recipe

Servings: 8-10 slices | Total Time: 10 minutes prep + 50–60 minutes baking | Difficulty: easy

Tip: Use very ripe bananas with lots of brown spots for maximum sweetness and flavor. Avoid overmixing the batter to keep the bread soft and tender. Store in an airtight container at room temperature for 2-3 days, or freeze slices for longer storage. For extra flavor, sprinkle some cinnamon or crushed nuts on top before baking.

How to quickly ripen bananas 

Oven method: Preheat your oven to 150°C (300°F). Place unpeeled bananas on a baking sheet and bake for 15–20 minutes until the peels turn black. Let them cool before using—the bananas will be soft, sweet, and perfect for baking or making banana bread.

Fruits method: Place them in a brown paper bag at room temperature—adding an apple or tomato speeds up the process by releasing extra ethylene gas.

Ingredients:

• 3 ripe bananas
• ¼  cup coconut oil (melted) 
• 3-4  tbsp maple syrup (or honey)
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½  cups rye flour (around 180g)
• 1 tsp baking soda
• ½  tsp ground cinnamon
• 50 g walnuts (or dark chocolate)
• ¼  tsp salt
• Optional: 1/2 cup walnuts, pecans, or dark chocolate chips

Instructions:

1. Preheat your oven to 175°C. Grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the ripe bananas with a fork until smooth.
3. Add the melted coconut oil, maple syrup, eggs, and vanilla extract to the mashed bananas. Mix until well combined.
4. In a separate bowl, whisk together the rye flour, baking soda, ground cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix. If using, fold in the walnuts, pecans, or dark chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Swaps & Variations

Flour: Whole wheat, spelt, or oat flour can be used instead of rye flour.
Sweetener: Agave syrup or date syrup works well instead of maple syrup.
Add-ins: Dried fruits, cacao nibs, or seeds can add extra texture and nutrition.
Oil: Melted grass-fed butter or avocado oil can replace coconut oil.

Serving Suggestions

• Enjoy a slice toasted with nut butter for breakfast.
• Pair with a cup of coffee or tea as a mid-morning snack.
• Serve slightly warm with yogurt or a drizzle of chocolate for dessert.
• Serve with vanilla ice cream.

Nutrition 

Approx. per slice: Calories: 240 kcal | Protein: 4 g | Carbohydrates: 32 g | Fiber: 3 g Fat: 11 g

(Values may vary depending on nuts, chocolate, and sweetener used)

Dietary Info

Vegan | Vegetarian | Refined sugar-free