This banana bread is seriously amazing and I know I say that about all of my creations but I’m the toughest critic when it comes to my own food so I am definitely not lying. One day I’ll have to post all of my fails because whew there have been a lot but through failures comes lessons learned that can help create some pretty awesome things!
This recipe is much simpler than other recipes I have developed and can be used as a starter recipe! By this I mean that it is a good starting point for banana bread, you can make this recipe without the filling if you want a traditional banana bread or you can add whatever flavors that your heart desires! In this recipe I experimented by adding a cinnamon sugar middle with some chopped walnuts in the filling instead of in the main batter and wow just wow. The bite was amazing. You have the fluffy texture from the top and bottom of the bread itself then you reach the middle and that sweetness with the crunch is just *insert chefs kiss*!!! I think some really interesting flavors that I want to one day experiment with are mango and chili which sounds weird but I think could turn out really good!! I recommend this recipe to any banana bread lover who just needs a good one bowl recipe!
——Wet——
2 ripe bananas mashed
1/3 cup applesauce
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup monk fruit
2 neat eggs
1/4 cup maple syrup
——Dry——
1 cup gluten free flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoon cinnamon
2 tablespoons cashew milk
——Filling——
1/2 cup brown sugar (monk fruit or swerve)
1/4 cup monk fruit sugar
2 tablespoons cinnamon
2 tablespoons chopped walnuts
3 tablespoons cashew milk
——Decorations for top——
1 banana sliced
——Instructions——
Preheat oven to 350 degrees Fahrenheit.
Next, grab your loaf pan or pans and grease them
Then, grab a medium bowl and mash the two ripe bananas.
After bananas are mashed, add the applesauce, vanilla extract, almond extract, monk fruit sugar, maple syrup, neat eggs and mix until all the ingredients have been fully incorporated.
Then, sift your gluten free flour, baking soda, baking powder, cinnamon into the batter.
Then, add your cashew milk. This is saved for last so you can really watch the viscosity of your batter. If you feel that it is too thick add more milk, I made this recipe a decent amount of times and these measurements worked every try but every bake is different so my advise is to just add this liquid a little at a time. You can always add more but not take away.
Now, it is time to make your filling. This part is the easiest. Throw all of the ingredients in a small bowl and just mix until combined. It should look like a streusel so not too wet.
After that is made then it is time for assembly! If you aren’t using the filling and are making just a traditional banana bread then just pour your batter into your loaf pan and bake. If you are trying the filling then stick around!
For the filling part you want to fill your loaf pan half way. Then evenly spread the cinnamon sugar mixture thinly or thickly (really up to your taste) on top of the first half. After the batter is topped with the filling add the rest of the batter on top of it.
Next, decorate the top of the bread. Just know that the bread will rise while baking so if you want to use banana slices like I did, make sure to really overlap them so that they maintain their pattern/line even when risen.
Lastly, put your loaf pan into the preheated oven and bake for 35 minutes or until a toothpick comes out clean. If you notice your bread getting a little too brown on the top and it’s not done yet then just throw some foil on top of it. This will help make sure that the heat still cooks the bread but doesn’t directly hit the top too much.
PSA for this recipe. I used a pan that had 6 individual mini loaf pans in it but this recipe only makes 1 regular loaf so I was able to make 4 of the 6, the two empty spots on the sheet I filled with water. Very important for even baking!!
Staying in theme with all of my banana recipes I was inspired to make this because I had ripe bananas to use! 😂These turned out even better than I could’ve imagined and I’m so so excited that I was able to make a simplistic yet healthy banana bread when compared to my other recipes. Yes, my other recipes are DELICIOUS but at the time I definitely over complicated the ingredients. However, those recipes are still relatively easy and I recommend checking those out too! Like always I really hope you try this recipe out and let me know if you substituted anything and how it turned out! I’m always super curious to see how small changes affect the outcome of the bake and taste!
If you try this at home make sure to tag @hanshomemadeeats on Instagram!!
Happy cooking and may these last few weeks of the year be filled with happiness
-Han ❤️
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