This banana bread recipe is originally from my friend Sanna Ingman! I’ve used to see banana bread recipes with oil and when I saw Sanna making this bread without any oil, it blew my mind. Banana keeps the bread moist so using the oil is not relevant at all. I love to find ways to cook delicious but lighter foods so that recipe was more than welcome!

Making a banana bread is super easy and you can’t really go that wrong with it. If the balance between the ingredients are a bit different, I have noticed that it just affects to the baking time the most.

INGREDIENTS

• 3 Eggs

• 3-4 banananas

  depending how sweet you want it to be (save 0.5 for the decoration)

• 3dl of flour

  (I really love the Viljapuoti’s Dark Glutein Free Oat Flour cause of its good flavour and its nutritional values). Sometimes when I have lacking of flour, I’ve added almond flour too :)

• 2 tsp of baking powder

• Vanilla, Cinnamon

  I have also used Ginger Bread seasoning! That has really made the bread taste like ginger bread!!!

• 1 dl of milk

  I have also used normal or soy yogurt, almond milk or just added an extra egg

• Extras:

  My boyfriend loves nuts in his banana bread! I have roasted and salted mixed nuts for his bread in advance. For extra sweetness use vanilla extract or coconut sugar.

STEPS

1. Whip the eggs and add banana. Mash the banana and use a hand blender if needed.

2. In a separate bowl, mix the dry ingredients (flour, baking powder and seasonings, vanilla extract)

3. Add the dry mix to the egg-banana-mess and whip well.

4. Tiny bit of coconut oil and oats for the bottom of the bread tray so the bread is easier to take off the tray.

5. 🔥 Add a little bit of water to the bottom of a baking tray, and put the bread tray on it. Having a little bit of a steam in the oven helps the bread swell more in the oven and the crispy crust comes after that. 🔥

6. 200 degrees in the oven for 15min and in 175 degrees for 30-35min

Then… ENJOY 😘