If you look closely at the photos you will notice that there are two different banana breads. I’m not quite up to the Women’s Weekly standard of triple testing recipes, but I do like to make recipes at least twice before I post them, so you know you can trust that they will work (you’re welcome!).
Plus the first banana bread didn’t last long,
and I’m a compulsive cook and there were requests for more. That’s how utterly delicious it is!
Try it and see for yourself 🙂
- ½ cup (65g) wholemeal soft plain flour
- ½ cup (65g) white soft plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarb soda
- ⅓ cup (38g) raw cacao powder (or cocoa powder)
- 2 eggs
- 1 cup mashed over-ripe bananas (approx 2-3 bananas) + 1 extra banana, optional
- ⅓ cup (50g) brown sugar (I used rapadura)
- ¼ cup (50g) coconut oil, melted
- 1-2 tablespoons honey or maple syrup
- 1 teaspoon vanilla bean paste or vanilla essence
- Heat oven to 170 degrees. Line a loaf tin with non-stick paper.
- Sift the flour, baking powder, bicarb soda and cocoa powder into a large bowl.
- In a separate medium-sized bowl, whisk the eggs, add the mashed bananas. sugar, oil, honey and vanilla and whisk together.
- Pour the banana mix into the flour mix and stir until JUST combined.
- Pour the cake mixture in the prepared loaf pan.
- Cut the extra banana in half lengthways and place on top of the cake batter.
- Bake for 40-45 minutes.
- To check if the cake is done, either press lightly on the surface, if it is done it should spring back. Or use a skewer and poke it into the middle of the cake, if it comes out clean it is done.
- Allow to cool for 10 mins before removing from the tin