Serves : 1 cake
Preparation time : 15 minutes
Cooking time : 45 minutes
- 300g plain flour
- 3 spotty ripe bananas
- 3 large eggs
- 150g light Muscovado sugar
- 50g golden caster sugar
- 160ml sunflower seed oil
- 1 tbsp of pure coconut oil
- 80g plain walnuts
- 1.5 tsp of bicarbonate soda
- 1.5 tsp of ground cinnamon
- 1 tsp of natural vanilla extract
Preheat the oven to 180°C. Grease a 9 inches baking tin with sunflower seeds oil and line the tin with a piece of cooking paper.
Roast 80g of plain walnuts or pecan nuts in a dry pan with low heat for 5 to 8 minutes. Let the nuts to cool down and quarter each piece with a knife.
Peel and mash 3 ripe bananas in a big bowl.
Mix the plain flour, bicarbonate soda and ground cinnamon together and set aside.
In another big bowl, mix up the Muscovado sugar, golden caster sugar, sunflower seeds oil and coconut oil.
Then add 1 teaspoon of pure vanilla extract.
Pour the flour into the bowl with sugar and oil. And crack 3 large eggs inside.
Mix them together.
Afterwards, add the mashed bananas and mix again.
Once the mixture is consistent, add the roasted walnuts and fold them in.
Pour the banana bread mixture into the tin and bake for 45 minutes in the pre-heated oven.
Take the bread out of the oven and let it rest for 5 minutes.
Then hold the two ends of the cooking paper and lift the bread out of the tin and let it cool down on a rack.
This banana bread is moist, flavourful and really easy to make. Try it out! 🙂
- Use spotty ripe bananas because they are sweeter and more flavourful.
- It’s a rustic looking cake, so it means to crack.
- Don’t worry if there are lumps in your mashed bananas. Everything will turn out fine.
- Every oven is a little bit different. Check your bread after 40 minutes. It may take a little bit shorter or longer than 45 minutes.
Check out the cooking video