Description
These little banana loaves come out soft, cozy, and just sweet enough, and honestly, they’re the kind of bake I whip up when I’m trying to use up bananas getting too freckly on the counter.
Ingredients
Units
Scale
- 4 medium ripe bananas
- 1 1/2 cups whole wheat flour or bread flour
- 1/2 cup sunflower oil
- 1/2 cup maple sugar
- 1 tsp vanilla extract
- 1/4 tsp cinnamon powder
- 2 ml nutmeg
- 4 tbsp pumpkin seeds
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 ml salt
- Shredded coconut for topping
Instructions
- Heat your oven to 350°F/180°C and lightly grease five small bread pans so nothing sticks, or if you prefer one big pan, grease that instead.
- In a mixing bowl, mash 4 medium ripe bananas until mostly smooth.
- Add ½ cup of maple sugar and beat it together with a hand blender or whisk until creamy.
- Pour in ½ cup sunflower oil, 1 tsp vanilla extract, ¼ tsp cinnamon, and 2 ml nutmeg.
- Mix until everything’s nicely combined.
- In the same bowl, sprinkle 1½ cups whole wheat flour, 1½ tsp baking powder, ½ tsp baking soda, and 1 ml salt over the top.
- Gently fold the dry ingredients in until no visible dry patches. Do not overmix.
- Add 4 tbsp pumpkin seeds and fold them through so they’re evenly spread.
- Scoop the batter into your pans and smooth the tops.
- Add a light sprinkle of shredded coconut over each loaf.
- Bake small loaves for 20 to 30 minutes, or one large loaf for 30 to 40 minutes, or until a toothpick poked into the center comes out clean.
- If your oven runs hot, start checking a few minutes earlier.
- Let the loaves cool in their pans for about 10 minutes, then lift or gently turn them out and finish cooling on a rack.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
