Banana Bread at home
- Yield 12
- Prep 10 minutes
- Cook 50 minutes
Banana Bread at home is a breakfast recipe on Avoteb. The yield on the card is 12. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1/3 cup extra-virgin olive oil (any other mildly-flavored cooking oil*)
- 1/2 cup maple syrup
- 1/4 cup Blue Diamond Almond Breeze Unsweetened Almondmilk
- 2 eggs
- 1 1/2 teaspoons vanilla extract, store-bought or homemade
- 1 1/2 cups mashed ripe bananas
- 1 3/4 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- pinch of ground nutmeg
Method
Warm oven to 325°F (165°C). Grease a 9 x 5-inch bread pan with cooking spray, or line it with parchment paper, and keep nearby.
In a large mixing bowl, whisk together olive oil, maple syrup, almond milk, eggs and vanilla extract until combined and smooth. Beat in the mashed bananas, and whisked until mostly smooth. (There will be some small lumps remaining with the bananas.)
In a separate large mixing bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg until combined. Tip the dry ingredient mixture into the banana mixture, and stir until evenly combined, being careful not to over-mix the batter.
Tip the batter into the prepared baking dish, and spread the top with a spoon so that it is flat and smooth. Roast for 50-60 minutes, or until a toothpick inserted in the middle of the bread comes out clean. (*If the bread starts to get too dark and brown on top while baking, place a sheet of aluminum foil lightly on top of the bread until it finishes baking.)
Lift from the oven, and let the bread cool on a wire rack for at least 15 minutes before slicing.
