Banana Bread

Ultimately Balanced Banana Bread Loaf

Ingredients:

• 3 very ripe bananas
• 2 eggs
• 80 ml maple syrup or honey
• 80 ml olive oil or melted butter
• 1 tsp vanilla extract
• 120g Greek yogurt
• 180g plain flour
• 80g oat flour (or blended oats)
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• Optional Upgrades (Highly Reccomended):
  • 80g dark chocolate chunks
  • Handful chopped walnuts or pecans
  • Sprinkle brown sugar on top before baking

Method

1. Prepare the wet mixture

1. In a large bowl, mash the bananas until mostly smooth with a few small soft chunks remaining.
2. Add the eggs, maple syrup (or honey), olive oil (or melted butter), vanilla extract, and Greek yogurt.
3. Whisk together until the mixture is glossy, smooth, and slightly thickened.

2. Add dry ingredients

1. Add the plain flour, oat flour, baking soda, cinnamon, and salt into the same bowl.
2. Using a spatula or wooden spoon, gently fold the mixture together until just combined.
3. Stop mixing as soon as no dry flour streaks remain.
4. If using, fold in chocolate chunks or chopped nuts evenly.

The batter should be thick, soft, and scoopable, not runny.

3. Prepare the loaf tin

1. Preheat oven to 175°C (155°C fan).
2. Line a loaf tin with baking paper or lightly grease it.
3. Pour the batter into the tin and smooth the top with a spatula.
4. Optional (but worth it):
   • slice a banana lengthways and place on top
   • sprinkle lightly with cinnamon or brown sugar

This gives that bakery styled caramelised crust.

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Baking

4. Bake

1. Bake for 50–60 minutes, until:
   • The top is golden brown
   • A skewer inserted into the centre comes out mostly clean (a few moist crumbs are perfect)
   • The loaf feels set but still slightly soft in the middle

5. Cool properly

1. Remove from the oven and let the banana bread cool in the tin for 10–15 minutes.
2. Then transfer to a wire rack and allow it to cool fully before slicing.

6. Serve

1. Slice thick and enjoy! :
   • as is (soft, warm, fragrant)
   • lightly toasted with butter or nut butter
   • or chilled for a denser, fudgier texture

The flavour actually deepens the next day, so it gets better over time

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Key Tips (for perfect texture)

• For extra moist, bakery soft banana bread: use very ripe bananas with lots of brown spots
• For a lighter, less dense loaf: don’t overmix the batter once flour is added
• For a richer flavour: let the batter rest for 10–15 minutes before baking (optional but amazing)
• Do not overbake! the centre should stay slightly soft when it comes out, it will finish setting as it cools
• Optional: sprinkle a little cinnamon sugar or flaky salt on top straight after baking for a warm, caramelised finish

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