WHOLE-BANANA BREAD
There are a lot of flavors beyond banana hanging out in this loaf: coconut, chocolate, tahini and almond extract. They get along so well that you end up with something that tastes notably better than almost any other banana bread you've had before. It's cocoa-rich, nutty and not too sweet. Using the whole fruit - both banana flesh and peel - punches up the banana flavor, but doesn't overshadow the other notes. Nadiya Hussain's recipe offers numerous substitutions; you could play up nutty notes by opting for almond butter and almond milk, or swap in olive oil in place of coconut oil. The recipe inspires infinite permutations.
Provided by Charlotte Druckman
Categories breakfast, snack, breads, dessert
Time 1h30m
Yield 1 (8-inch) loaf
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with coconut oil and line it with parchment.
- Wash the bananas then trim and discard the tips. Peel the bananas, then slice the peels crosswise into 1/4-inch-thick strips. Place them in a small bowl and toss with 1 1/2 teaspoons flour to coat; set aside.
- In a large bowl, use a fork to smush the bananas into a rough purée. (Don't worry about small lumps.) Add the coconut oil, tahini, oat milk, almond and vanilla extracts, and salt. Beat together with a whisk to thoroughly incorporate and create a thick batter. Add the sugar and beat with the whisk to combine.
- Sift the flour, cocoa powder and baking powder into the batter and fold it in using a rubber spatula until no streaks remain. Fold the floured banana peels into the batter.
- Scrape the batter into the prepared loaf pan and smooth the top into an even layer. Bake for about 55 to 65 minutes, until a cake tester or toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 to 15 minutes, then lift it out onto a baking rack using the parchment. Let it cool a bit, then serve warm with butter slathered on top, if using, or let it cool completely if you want to store it for later. (Wrapped tightly, the bread will keep at room temperature for about 4 days.)
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Akosoa Appa
[email protected]This banana bread is the best I've ever had. I will definitely be making it again.
holly ash
[email protected]I've made this recipe gluten-free and it turned out great! It's a delicious and easy way to enjoy banana bread without the gluten.
Kai Sands
[email protected]This recipe is a staple in my household. We make it all the time!
Hoor Pari
[email protected]This bread is so moist and flavorful, and the topping is the perfect finishing touch.
Vimbai Vengesai
[email protected]I love the simplicity of this recipe. It's a great way to make a delicious and satisfying snack without a lot of fuss.
Essence Richmond
[email protected]This banana bread is a great way to use up overripe bananas. It's also a delicious and easy snack.
Mary Charley
[email protected]I've tried several different banana bread recipes, and this one is by far the best. It's so moist and flavorful.
Lanasia Caesar
[email protected]I made this bread with chocolate chips and it was amazing! It's the perfect combination of sweet and chocolatey.
Sir Steavenstrange
[email protected]This recipe is so easy to follow. Even a novice baker can make this bread.
mo moha
[email protected]I love that this recipe uses whole bananas. It gives the bread a more intense banana flavor.
Al Grice
[email protected]This banana bread is so moist and flavorful. It's the perfect treat for breakfast or a snack.
Mel Fortier
[email protected]I made this recipe for a bake sale and it was a huge success. Everyone loved it!
HUTARAJ ADHIKARI
[email protected]I've made this banana bread recipe several times and it's always a hit. My family loves it!
David Kioko
[email protected]This banana bread recipe is a keeper! It's so easy to make and the results are always delicious. I love that I can use overripe bananas, which would otherwise go to waste.