I am obsessed with banana bread so I make this version at home when I'm feeling like it because store bought options are usually full of nasties (canola oil, preservatives, soy, thickeners, raising agents, etc, etc, etc).
This recipe is fully customisable, if you're dairy-free switch whole milk for nut milk, if you're vegan switch honey for maple syrup and eggs for flax eggs, and for gluten-free just use your fave gluten free flour (except coconut flour because it absorbs too much liquid).
If your bananas aren't super brown and mushy, you can add a little more honey.
1/3 cup coconut oil, melted
1/4 cup honey
1 cup over ripe banana, mashed
1/4 cup milk
1 tsp baking soda
1/2 tsp ground cinnamon (optional)
2tsp vanilla extract
1/2 tsp salt
1 3/4 cups spelt flour
1/4 cup dates, finely chopped (or dark choc chips, raisins, walnuts, etc, this is optional but delicious)
1. Preheat oven to 165◦C and grease/line with baking paper your loaf tin of choice
2. Whisk oil and honey together in a bowl, then add eggs and whisk again
3. Whisk in bananas and milk (put your bowl in the oven briefly if the coconut oil solidifies, obviously not if it's a plastic bowl, but I should not even have to write that...)
4. Add baking soda, cinnamon, vanilla and salt and mix in
5. Add flour and stir until just combined, and then gently fold in any mix ins
6. Pour into the loaf tin and pop it in the oven for around 55-60 mins, you will smell it when it's ready, but if you're not sure lightly press the centre - if its firm and bounces back up, it's ready!
7. Take out of the oven and leave to rest in tin for around 10 minutes, and then pop it out onto a wire rack until cool.
I like to toast mine and spread with salted butter, or a thick smear of real cream. Enjoy!