Easy Banana Bread

Posted · 35 Comments

I have a fairly serious love for banana bread.

Chilly days (or any days let’s be real), warming cups of tea and freshly baked, glorious banana bread. So much yes to that.

Besides what else do you do with stinky, overripe bananas?

I’ve been making this recipe since 2015 and it initially took me a whole heap of recipes to crack this loaf of deliciousness. But then I never looked back. To the point that I actually turned it into a DIY mix in 2016. Did you know that I have my own line of DIY mixes to make your life easier and healthier?

More on that later….

Healthy Banana Bread | Nadia Felsch
Healthy Banana Bread | Nadia Felsch

This recipe is a great one to bake on the weekend and if you can refrain from eating it all (do your best), you’ll have better-than-cafe banana bread for the week ahead. Snacking heaven!

Homemade baked goods never fail to impress.

Healthy Banana Bread | Nadia Felsch

Healthy Banana Bread | Nadia Felsch

 

Baking to me in the past has meant too many ingredients, a heap of washing up and very often – a failed attempt!

If you too have felt this way then you’ll love this recipe even more. And if this still freaks you out did you know that I created a DIY mix from this recipe so that you can literally do no wrong!? Y0u’ll see it below sold as a solo mix and also as a bundle.
 

 

My banana bread recipe is simple + delicious.

Using buckwheat flour as the base dry ingredient and accessing it’s nutty, unrefined, nourishing and yes! gluten-free properties.

As bananas contain natural sugar, I’ve only included a small amount of additional sweetener in the form of either honey or maple syrup to this recipe to round it out nicely.

You might even have the ingredients for this recipe in your pantry already and who doesn’t love that!

Working with what you’ve got.

Once you make this variety you could by all means substitute banana for a savoury vegetable selection. Zucchini and carrot work a treat – 2 cups grated for the former and 3 for the latter option. The addition of walnuts would be divine! Pop in 1/4 cup roughly chopped walnuts for this option.

Should you experiment with the veggie options, personally I wouldn’t add more sweetener, especially as carrots are a sweet vegetable though use your judgement. I’d recommend only adding a touch of maple syrup or 1/4 cup chopped fresh dates instead. Enjoy experimenting though because it’s very individual!
 
Healthy Banana Bread | Nadia Felsch
 

V-GF
Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Cuisine: Healthy Eating
yield: 8-10
Ingredients
  • Dry
  • 1½ cups buckwheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda (bicarbonate)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla powder or 2 teaspoons extract (if using add with
    wet ingredients)
  • Wet
  • 4 medium overripe mashed bananas
  • 1 egg
  • ¼ cup macadamia or olive oil
  • 2 tbsp maple syrup or honey
Instructions
  1. Preheat oven to 160 degrees Celsius (electric)
  2. Line loaf tin with baking paper
  3. Combine all dry ingredients in a large mixing bowl
  4. In another bowl, whisk egg and add to dry ingredients
  5. Add remaining wet ingredients to dry ingredients bowl
  6. Fold into mixture well
  7. Pour into loaf tin
  8. Bake 60 minutes until golden and cooked (use a skewer to check the centre)

35 Responses to "Easy Banana Bread"
  1. Maddy says:

    Hi Nadia,

    This recipe looks amazing! I was wondering if you could replace the olive/macadamia oil with coconut oil? And if you have ever tried using coconut flour as an alternative?

    Maddy 🙂

    • Nadia says:

      Thanks Maddy!

      You could absolutely use coconut oil here though of course keeping in mind the vast flavour difference.
      I generally recommend olive oil as it’s a more subtle flavour than coconut though as coconut oil is a stable oil, it can certainly work here if you love the flavour!

      I’ve never tried the recipe with coconut flour and although in theory it could be substituted, I’d be concerned about the dry-ness. Buckwheat flour leaves this loaf moist and soft though please do give it a try and let us all know how it went? No doubt others could benefit!

      • Maddy says:

        Hi Nadia,
        Thank you for your response!
        I tried out the recipe with coconut oil, was delicious! Definitely one to be repeated!
        I think next time i’ll give coconut flour a go and see what happens.

        Maddy

        • Nadia says:

          My pleasure Maddy and I’m thrilled that you loved it!
          In these cooler months, I’ve been knocking out a loaf to share most weeks – so quick and simple!

          Please do let me know how the coconut flour goes! x

  2. Hi Nadia! I found this recipe through a post by theailmentalsage on instagram, & knew immediately that i have to make this banana bread!! I have never cooked with buckwheat flour before & have been wanting to give it a try, this seems like the perfect recipe 🙂 i was just wondering, is there any chance you have the measurements in grams/mls? I just find that bananas vary so much in size and was hoping u could give a more exact amount so that it turns out perfectly! 🙂 thank you! Lovely photos too 🙂

    • Nadia says:

      Hello lovely!
      What a delightful blog you have, can’t wait to check it out!

      This banana bread is delish and I can’t wait to hear how you go.
      I’ll be making another loaf tomorrow so will be sure to measure out for you and thanks xxx

    • Nadia says:

      Hi Noha!

      OK, measurements are in!
      For me I find most medium bananas to be roughly 100g each and today when making this recipe I wasn’t far off with the peeled banana weight equalling 393g (4 bananas).
      I know that baking is all about measurements though I’ve made this recipe with as little as 3 bananas and as many as 4 large ones with delicious results each time!
      Let me know how you go x

  3. Thank u so much for your reply and for the measurements! It’s great how forgiving this recipe is, as u said most cakes and baked goods r quite fidgety! I bought everything, my bananas r lovely and ripe and will make it tomorrow morning!! Yaaay! I’ll let you know how it turns out for sure! 😀

  4. Paula says:

    First recipe I have made Nadia..
    DIvine!!
    Had this for breakfast this morning, so easy to make and so moist, it was delish topped with ricotta!

    • Nadia says:

      I love this Paula and I’m so thrilled that you loved it!

      Even my minimal baking skills can do this one so I know what you mean x

  5. Mahnoor Burki says:

    Hi Nadia, I will be trying out this recipe soon. Just wanted to ask if I could use rice flour instead of buckwheat flour? I can’t find buckwheat flour in my local markets so need a substitute! Thanks xx

    • Nadia says:

      Hello Mahnoor!

      Rice flour I’ve not tried it with though regular wholemeal flour will work in it’s place as will coconut according to an earlier comment thread on this post from a lovely reader.

      In theory rice flour should work though as it’s quite gelatinous in nature, my only concern would be that it may ‘stick.’
      If you give it a go, I’d love to know how it works out x

  6. Suzanne Hamilton says:

    HI, The recipe looks great! How long will it keep for and does it need to be kept in the fridge? Thanks 🙂

    • Nadia says:

      It’s delicious and I hope that you too will love making it! I like to keep mine in the fridge (as it stays more moist) and it will happily store for up to 5 days, however it never lasts that long around our house…

      x

  7. Julia says:

    Dear Nadia,

    I just found your Blog today and had to try immediately this amazing banana bread receipt this evening. I have to eat gluten-free since two years now and I am always looking around for new ideas. I couldn’t even wait for it to cool down – I had to try the bread right out of the oven and … it is so D E L I C I O U S !! I added some dark chocolate drops (baking resistant) to the ingredients and it turned out a really great idea 😉
    Thank you very much for sharing all your i and your great ideas! It was definitely not the last one I tried!

    • Nadia says:

      So glad you enjoyed it Julia and welcome to my world!
      Be sure to join my tribe and all new delicious recipes will be delivered straight to your inbox!
      x

  8. About to make this yummy recipe. What’s 160 degrees in an electric oven be in a gas oven?

  9. Julie says:

    Hi is the temperature in celsius or fahrenheit? Thanks!

  10. Emily says:

    Hi. Can you follow this recipe and make muffins instead of bread?

    • Nadia says:

      You certainly can Emily and I’d keep everything the same though perhaps check the cooking time at around 45-50 mins and onwards to ensure a good result. You’re still looking for a clean, springy result from a skewer with muffins though the smaller surface area may make for quicker cooking times.
      Let me know how you go!

  11. Diana says:

    Thank you for sharing your beautiful recipe! This is my first buckwheat flour success. We added a little water because the mix was a bit stiff and also added sultanas and chopped pecans.. had a beautiful organic mixed spice I added in with the cinnamon.. subbed the sweetener with some honey (all we had) and made them in a cupcake/muffin tin. They have just cooled enough to eat and they are divine!! A keeper for sure!! Will be in my daughters kindy lunches and going to try your variations (carrot) also think it would make a beautiful apple or pear cake too.. Thank you so much!! beautiful!! 🙂 <3

    • Nadia says:

      Thanks so much Diana! I’m thrilled to hear that you enjoyed the recipe so much – it’s a fave of mine too! x

  12. Anne says:

    Hi Nadia,
    I have made this bread numerous times and sometimes it’s just a teeny bit dry (but still delicious and it all gets eaten!)… and other times it’s really moist. Is there something I can do to ensure it’s always moist? Can I just add extra oil or isn’t it that simple? (It doesn’t seem to correlate with whether I use three or four bananas. I am cooking in a fan forced oven at 160 degrees)… any hints/tips appreciated thank you 🙂

    • Nadia says:

      Hi Anne!

      Thrilled that you love the recipe and as I read this, I thought funny I’ve never heard of/experienced this! And I’ve even played around with nut meals which are very drying.
      Firstly, the size of the bananas and their ripeness will matter.
      A little more oil would certainly be OK – though add just a little until you know the required amount.

      However, I think what’s happening here is the oven!
      Fan-forced ovens have a fan that circulates the hot air, resulting in a faster cooking time, as well as browning more quickly.
      I use an electric (non-fan) oven and as such perhaps before changing the recipe, you could check the loaf out at 45-50 mins in?

      Take care!

      • Anne says:

        Oh interesting – I will try this! I bought the banana bread to work today for a morning tea meeting and it received a lot of compliments and requests for the recipe! With this in mind, it can’t be all that dry – I think I’m the one noticing it… we’re always harder on our own cooking I guess. Thank you so much for picking up on the oven thing 🙂

        • Nadia says:

          I’m smiling from ear to ear Anne so thanks for sharing that and am thrilled to hear that others enjoyed the recipe too!
          And you’re spot on, we are certainly our own worst critics so no doubt you baked it brilliantly and enjoy trying out some variables there to nail ‘your’ best version.
          Happy to help! x

  13. Joanne says:

    Hi! I tried this recipe today and it taste fabulous!! However the top and side of my banana bread turns sticky and a little wet after it cools. What do you think cause that? I followed the recipe but substituted malt syrup with honey. Is it due to too much honey/oil?

    • Nadia says:

      Hi Joanne and thrilled you love the recipe!

      Honey is a little runnier as a rule so as long as you didn’t increase the oil amount, try a little less honey.
      It could also be the oven/cooktime so I’d always recommend using a skewer to test whether your loaf is cooked and if not, leave in a little longer.

      All the best!

  14. Bernadette says:

    Are your measures US or UK imperial or Metric?

    • Nadia says:

      Hello Bernadette and thanks for the Q.

      All measurements in my recipes are under the metric system. Thanks and Happy Cooking!

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