Back to Basics: How to Make Banana Bread (Dairy free!) | Georgia's Cakes

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Natural sweetener.

Start by mashing the black ripe bananas with a fork, leaving some lumps for texture.

Mix in oil (or melted butter) with the mashed bananas.

Add eggs to the mixture and mix until fully incorporated.

Incorporate a mixture of white and dark sugar, ensuring no lumps remain.

Add plain flour, baking powder, and a touch of cinnamon to the wet ingredients and mix well.

Use a spatula to scrape around the sides of the bowl to ensure all flour is mixed in, leaving lumps of banana in the batter.

Grease a normal size pound loaf tin with oil.

Cut a rectangular piece of baking paper and place the tin on top, cutting diagonal lines from the corners to the edges of the tin.

Fold the baking paper into the tin for straighter edges and trim off any excess paper.

Preheat the oven to 175 degrees Celsius (350°F).

Fill the greased tin with the batter, cleaning off the sides to avoid burnt bits.

Decorate the top with dried banana chips down the middle.

Bake in the oven for about 15 minutes to an hour, checking after 45 minutes as ovens may vary.

Once baked, the banana bread should spring back when pressed in the middle.

Let it cool in the tin for a few minutes before removing it to avoid breaking.

Remove the baking paper and let it cool completely on a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens