Dessert

Best banana bread

Name: Best banana bread recipe
Yield: 8
Ingredients: 3 overripe bananas, mashed, plus extra, sliced lengthways, to top; 125g (4 1/2 oz/ 1/2 cup) Smooth Peanut Butter; 125ml (4 fl oz/ 1/2 cup) coconut oil; 125ml (4 fl oz/ 1/2 cup) coconut, rice or maple syrup; 80g (2 3/4 oz/ 1/2 cup) chopped dates, soaked in warm water for 10 minutes then drained; 2 eggs or egg substitute; 1 teaspoon natural vanilla extract; 280g (10 oz/2 3/4 cups) almond meal; 40g (1 1/2 oz/ 1/4 cup) coconut sugar; 30g (1 oz/ 1/2 cup) shredded coconut; 2 teaspoons ground cinnamon; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons bicarbonate of soda (baking soda)

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by delicious. team

delicious. team

May 03, 2020

We love that everyone calls it ‘banana bread’ to pretend that we’re not just eating cake for breakfast, but this recipe is so full of good things that you don’t even need to feel guilty about it. This is an edited extract from Peanut Butter by Tim Lannan and James Annabel, published by Hardie Grant Books, $22.99, and is available where all good books are sold. Photography by Kate Berry.

3 overripe bananas, mashed, plus extra, sliced lengthways, to top
125g (4 1/2 oz/ 1/2 cup) Woolworths Smooth Peanut Butter
125ml (4 fl oz/ 1/2 cup) coconut oil
125ml (4 fl oz/ 1/2 cup) coconut, rice or maple syrup
80g (2 3/4 oz/ 1/2 cup) chopped dates, soaked in warm water for 10 minutes then drained
2 eggs or egg substitute
1 teaspoon natural vanilla extract
280g (10 oz/2 3/4 cups) almond meal
40g (1 1/2 oz/ 1/4 cup) coconut sugar
30g (1 oz/ 1/2 cup) shredded coconut
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda (baking soda)

Method

1.

Preheat the oven to 180°C (350°F) and grease a 23 × 13 cm (9 × 5 in) loaf (bar) tin.
2.

Combine the banana, peanut butter, coconut oil, syrup, dates, egg and vanilla in a large bowl and mix well. Add the remaining ingredients along with a pinch of salt, and stir until just combined, taking care not to overmix. Pour into the prepared tin and top with the extra banana.
3.

Bake for 25 minutes or until golden brown and a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator for 4–5 days.