Quick & Easy Banana Bread (With a Few Pro Tips!)
Tantanmen ~ This banana bread is ridiculously simple to throw togetherβjust one bowl and less than 10 minutes of prep. The catch? It takes its sweet time in the oven. So if you’re planning it for breakfast, either bake it the night before or give yourself a solid hour head start.
A Few Things to Keep in Mind:
- Ripe bananas are key. They donβt have to be overripe, but they should be mashable. Since bananas provide most of the sweetness (aside from a touch of honey), unripe ones just wonβt cut it.
- Less is more when mixing. Use a fork to mash the bananas and keep using it to mix everything togetherβthis means less washing up and a lighter texture.
- Be patient with the bake. Itβll take longer than you think. To avoid an underbaked center, test with a skewerβit should come out clean.
- Let it cool before slicing. If you canβt wait, go ahead and dig in while warm, but expect it to be a little crumbly.
- Storage tip: Once cooled, wrap it up to keep it fresh for days. By day two, it makes fantastic toast.
Bananas
Apart from one tablespoon of honey, bananas provide the only sweetness in this bread. They are a veritable powerhouse of nutritional must haves. Theyβre rich in potassium, manganese, fibre, vitamins C and B6. They help to improve digestion and itβs claimed they aid in the prevention of both heart disease and type 2 diabetes.
That said ripe bananas are high in sugar, so itβs probably best not to overindulge. Disclaimer: Iβm not a nutritionist and you should always check any stated health claims.
Walnuts
Walnuts are one of the main pleasures when eating this bread. They provide both crunch and flavour. Theyβre also a source of good fats and are rich in the essential fatty acid omega-3. In addition they contain iron, selenium, calcium, zinc and vitamin E. Known as a superfood, itβs said to aid in the prevention of all sorts of diseases. Disclaimer: Iβm not a nutritionist and you should always check any stated health claims.
This wholesome banana bread is quick to make, packed with nutritious ingredients, and just the right amount of sweet. Light on fat but full of flavor, itβs perfect for breakfastβespecially with a generous smear of peanut butter. Bonus: It tastes even better toasted the next day!
Ingredients
- 4 very ripe bananas
- 1 tbsp runny honey (organic fair-trade honey from Equal Exchange is good)
- 2 tbsp olive oil
- 1 large egg
- 200 g wholemeal spelt flour (I’ve also used sprouted spelt)
- 2 tsp baking powder
- Β½ tsp ground cinnamon
- 1 pinch fine sea or rock salt
- 50 g walnuts roughly chopped
- peanut butter to serve (I use either homemade or organic fair-trade unsalted smooth peanut butter from Equal Exchange).
Instructions
- Set the oven to 180β (350β, Gas 4).
- Peel and mash the bananas in a large bowl with a fork or potato masher.
- Beat in the honey, oil and egg until everything is more or less smooth.
- Sift in the dry ingredients and fold in carefully to avoid any lumps.
- Stir in the walnuts.
- Pour into a 2lb oiled loaf tin (I use a silicone one) and bake on the middle shelf for 45-55 minutes or until the loaf is well risen, golden and has a nice crack along the top.
- Leave in the tin to cool for 5 minutes, then turn out onto a wire rack to cool completely.
Notes
This banana bread needs a little extra time in the oven, so be sure itβs fully baked before pulling it outβbetter to go a few minutes longer than not long enough. Once cooled, wrap it up to keep it fresh for days. By the second day, it toasts beautifully!
Note: Nutritional values are estimates and may vary based on ingredients used.
Nutrition Estimate
Calories: 120kcal
Carbohydrates: 19g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 11mg
Sodium: 5mg
Potassium: 193mg
Fiber: 3g
Sugar: 5g
Vitamin A: 36IU
Vitamin C: 3mg
Calcium: 17mg
Iron: 1mg
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