Update: I added a video to this post! Scroll down and you’ll find it just above the recipe 🙂
I spent this weekend in a haze of flu and good food. Because when your only task for two days involves making your way through boxes of tissues, the least you can do for yourself is eat a ton of really delicious food of all kinds. And bake banana bread. Because there’s always enough enthusiasm for banana bread.
Banana bread that’s made with wholewheat flour (yay), mildly spiced with cinnamon and nutmeg, filled with milk chocolate chips, super moist, just the right amount of dense and the only way to eat it is to slice it up into giant chunks and have a freshly made cup of coffee ready. It will cure everything.
I’ve made a ton of banana cake/bread/muffin type things and they’re all on this blog. This version is eggless because I was out of eggs and because I know many of you have been asking for more eggless recipes. So while I stay away from intentionally using egg replacers and things, this bread is one of those super forgiving ones that has enough moisture with or without eggs. It’s a very simple adaptation of these banana coconut muffins, with brown sugar for extra flavour and regular milk. So this bread is not vegan, but can easily be made so by subbing the coconut versions of both sugar and milk.
The spices are mild, because I really wanted the banana and all those melty chocolate chips to shine, but feel free to increase the cinnamon and nutmeg as you wish. Maybe even powdered cloves?
The whole thing is so wonderfully flavoured, I don’t know why I’m not making banana bread all day long. Must have more weird speckled bananas in the house at all times. The riper, the better. Because it just means more flavour and more sweetness by the next day. In fact, once baked, you might actually think you didn’t add enough sugar. All of it intensifies, so try and let this bread last beyond a few hours 🙂
The batter comes together quickly, requires no fancy ingredients or equipment and can be made entirely by hand which is always a win in my book. You have no reason not to make this. Doooo it!
A full banana bread as written in the recipe, will take about 50 mins to 1 hour to bake. A half banana bread, like in the video below, will take 40 to 45 mins to bake in a 6×4 pan loaf tin. Scroll down for the recipe!
- 2 cups wholewheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon powder
- ⅛ tsp nutmeg powder
- 4 very ripe bananas, medium to large
- ½ cup brown sugar (or coconut sugar if vegan)
- ¼ cup olive oil (or melted and cooled coconut oil)
- ½ cup plus 4 tbsps milk* (or coconut milk)
- 1 tsp vanilla extract
- ½ cup milk or dark chocolate chips
- Sift the flour, baking powder, baking soda and salt. Mix in the spices. Set aside.
- Grease a 9x5 loaf pan (or 12 muffin moulds) and preheat the oven to 175 C.
- In a large mixing bowl, mash the bananas well. Add the sugar and oil and mix well.
- Add the milk and vanilla and mix till combined.
- Fold in the flour mixture until just combined, do not over-mix. Fold in the chocolate chips. The batter will be thick but spreadable.
- Spoon the batter into the loaf tin and smooth the top, sprinkling on more chocolate chips if you like.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean or with a few moist.crumbs, but no wet batter. Cover the top loosely with foil in the last 10 minutes of baking if the top is browning too quickly.
- Allow the cake to cool before slicing and serving. The banana flavour intensifies by the next day. In warmer climates, it's better to store this cake in the fridge after day one, in an airtight tin. In cooler areas, 2 to 3 days at room temperature should be ok. Happy baking!
*Adding about ¼ cup of peanut butter with the bananas takes this bread to a whole other level 🙂
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