wholemeal banana bread

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A fool-proof melt & mix recipe. 

Swap the butter with oil for an even easier recipe (no melting step) or dairy-free version that's just as delicious.

¾ - 1 cup ripe bananas mashed, approx 2-3 bananas 

100g butter, melted or ½ cup vegetable oil

½ c brown sugar (100g), (or ¾ c if preferred sweeter)

1 tsp vanilla extract

2 eggs

1 Tb apple cider vinegar

1½ cups (200g) wholemeal flour 

1 tsp baking soda

¼ - ½ tsp salt

½ tsp ground cinnamon

Preheat oven to 160°C (fan-bake). 

Line a loaf tin with baking paper.

Peel and mash bananas.

Whisk brown sugar into melted butter or oil then add bananas, vanilla, eggs, and vinegar.

Note: Allow melted butter to cool slightly before adding eggs.

Whisk remaining dry ingredients together in a bowl (flour, baking soda, salt & cinnamon).

Combine wet & dry ingredients together, mixing gently with a whisk just until all flour is incorporated.

Pour into lined loaf tin. Bake for 45-55 mins until a skewer inserted in centre comes out moist.

Place on a cooling rack and leave for 10 mins to cool in tin. Remove loaf from tin, and peel off baking paper then leave to cool a further 10 mins minimum. 

Wrap in cling wrap and store in an airtight container.  Keeps well for 4 days.

Alternatively freeze for up to three months.

Add any desired additions of chocolate chips, chopped nuts, or a banana sliced lengthways and placed on top before baking.

This recipe can also be used for muffins. Bake at 200°C (fan-bake) for 12-15 mins or until just cooked.