Bread Cake Chocolate

Stuffing My Head with Banana Bread

Banana bread

It is time for me to share one of my favourite bread recipes. It is in the sweet-bread category along with pumpkin bread, lemon loaf and zucchini bread! It is amazing and due to the fact that it is a ‘bread’ you should definitely enjoy it with a good layer of butter!
It is a pretty cool recipe since it doesn’t hold any cows milk or eggs and it has a minimum of honey and oil to work the ‘cakey’ magic! You could easily make it vegan as well, just by using agave syrup, almond milk and leaving out the chocolate. This way everybody can stay for the Banana Bread Party and have a piece of the insanely delicious loaf!

Banana bread

The bread is very easy to make, and it is a wonderful treat on any rainy day! If you leave out the chocolate it will be perfect at the breakfast and brunch table as well.. it’s soo good toasted and served with a hot cup of coffee, and with a breakfast like this you’ll survive even the longest days!
So if you like me feel like being cozy and spoiling yourself and your loved once with a healthy and sweet treat, this is the perfect recipe!

banan bread

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Banana Bread (adapted from My New Roots)
Makes 1 medium sized loaf

5 medium/large ripe bananas
1 cup refined flour
1 cup whole grain flour
5 Tbsp oil (30 g)
3 Tbsp honey/maple syrup (50 g)
1/4 cup milk, any kind will work (60 g)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract/ beans from 1/2 pod
3/4 cup nuts and seeds (100 g) I normally use hazelnuts, pumpkin seeds & walnuts
1 cup chopped chocolate (100 g) –  Optional

1. Preheat oven to 350   °F/175   °C.
2. Combine milk, oil, honey, vanilla and banana and use a hand held blender to blend everything together, or add it to a regular blender and pulse until creamy.
3. Mix all of the dry ingredients and add them to the banana mix while stirring. Add chopped nuts and chocolate and mix well.
4. Pour batter into a lined loaf pan (4 x 8) and bake in oven for 50 – 60 min. Start checking the cake at 40 min, it will be done when a pin comes out clean.

Let the cake cool a bit and enjoy with a lovely cold, organic butter, so good!!


Comments (20)

  • Looks great!!! Here in Switzerland we will face a windy and cold weekend, I’m so gonna bake this to survive the winter :) Many thanks!! xox

  • i want to know if it’s necessary to use refine flour or would i be able to use brown rice flour and maybe almond flour?

    • Hi Suzie, I haven’t tried not to use half refined flour. It would probably work, just be aware that the bread will be more dense and maybe need to bake for a longer time in the oven.

      • when i make this, i will let you know how it turns out. i’m trying to stay away from wheat flour.

        • i used 1 cup quinoa flour; 1/2 cup oat flour and 1/2 millet and it turned out well.

  • This is a well written, very easy to make banana bread recipe.

  • I just made this banana bread yesterday and it turned out perfect. Everybody loved it! Thanks for such a great and easy recipe.

  • Just ate 3 (and a half – to be honest) slices and loved it. I used only half of the chocolate and nuts, but it still turned out great! Love your blog anyway.

    • Hehe, that happens to me more than I care to admit . so pleased you like it :)

  • Hi would you mind letting me know which webhost you’re using?
    I’ve loaded your blog in 3 completely different browsers and
    I must say this blog loads a lot faster then most. Can you suggest a good web hosting provider at
    a fair price? Kudos, I appreciate it!

  • How is 5T of oil 30g while 3T of honey having 50g and 4T/1/4 C. of milk has 60g? My 1/4 Cup is 60g and it’s 4T, so the milk measurement is correct but the 5T of oil should be more IMHO.

    • I am sorry if it got all mixed up. Here in Scandinavia we mainly use measurements in g, which is so easy, but I tried adding international units as well together with the grams. If you are in doubt, simply sticks to the grams since these are correct. But I did measure the ingredients in Tbsp and cups as stated in the recipe, and with the honey I might have added heaping Tbsp and the oil is due to density, since oil will be way lighter that eg. water. Hope you still got the recipe figured out :)

  • I live in Sweden and would like to know what are the swedish flour termology to refined flour and whole grain flour. thanks

    • Hi There. In Denmark it is just translated from refined flour to ‘fintformalet hvedemel eller fx speltmel’ and whole grain flour to ‘fuldkorns hvedemel eller fx speltmel.

  • Every time I want to make banana bread, which is more frequent than notí? °í? ¸ , I come back to this recipe! Turns out so great every time! Thank you!

    • Hi Nic. I am so pleased to hear that – and do not worry I also make banana bread more often than I care to admit :)


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