Niki’s Vanilla and Chocolate Chip Banana Bread
So I have a confession to make…I have never made banana bread before! Whenever I have tasted banana bread in the past, it put me right off, it was so dense, tasteless and dry! Well, I am so happy that I gave it another go because not only can you use up any browning bananas you have knocking about but it’s actually super tasty! Perfect with a drizzle of honey and some fresh berries.
As always, my banana bread is free from refined sugar, gluten and dairy and the vanilla extract from @steenbergsltd just takes this banana bread to another level of decadence…
1 tsp of organic baking powder @steenbergsltd
1 tsp of organic ground cinnamon @steenbergsltd
1/2 tsp of organic mixed spice @steenbergsltd
1 tsp of organic and Fairtrade vanilla extract @steenbergsltd
A Pinch of sea salt @steenbergsltd
100g of organic dark chocolate drops @steenbergsltd
250g of gluten free plain flour and spelt flour (or just plain gf flour)
4 medium Fairtrade bananas plus 2 medium Fairtrade bananas, for topping
60ml of organic agave syrup
100ml of organic melted coconut oil or unflavoured olive oil
2 medium free range eggs, whisked lightly
- Preheat your oven to 180°C or gas mark 4. Grease a standard loaf tin with melted coconut oil or olive oil and line with greaseproof paper, set aside.
- In a large mixing bowl, with a wooden spoon combine your flour mixture, organic baking powder, organic ground cinnamon, organic ground allspice and your sea salt. Lightly mix in your organic chocolate drops last and set aside.
- In another large bowl, mash 4 of the bananas until smooth with a fork or whisk but do not over mix at this stage. Now add in your agave syrup, your melted coconut oil, vanilla extract and your 2 free range eggs. Add this mixture to your dry ingredients and fold together until just combined using a silicone spatula or metal spoon, do not overmix!
- Now pour the mixture into your greased and lined loaf tin, smoothing it out to make sure it’s all level for even baking. Slice 2 bananas in half and place flat-side-up on the top of the batter, pressing down very gently otherwise it will sink. Pour over a drizzle of agave for extra caramelisation, this stage is optional though.
- Place the tin in the middle of the oven and bake for 50-60 minutes or a little longer depending on your oven or until a toothpick comes out clean. Cover with foil halfway throughout the cooking time to avoid the top over-browning, this is very important! Remove from the oven once golden and it let it cool completely before slicing. This banana bread keeps for up to a week in an airtight container and is also freezable once completely cooled.