Here is my Mama’s secret ingredient, extra moist, extra fluffy, extra yummy banana bread! I intentionally buy banana’s and hide them until the are dark black and shrivelled, which makes them extra sweet and mushy, perfect for this recipe. I use Bob Mill’s 1 for 1 gluten free flour, which is easiest flour I have found to swap our regular baking recipes and make them gluten free. My Mama’s secret baking ingredient is yogurt, it’s the perfect raising agent, and makes any baking extra fluffy and moist.
Baking is definitely a science, and the best way I know to make sure I don’t forget an element, is take out 2 mixing bowls, and little measuring cups and spoons. Measure out all of your wet ingredients, and then your dry ingredients first - making sure you have everything. Then it’s just mixing all the dry first in one bowl, all the wet in the other bowl, then pour them in together. Fold in your extras like walnuts and chocolate chips. Pour into a baking bread pan lined with parchment paper - this is the easiest for transferring, cooling and cutting after it’s baked. Then last trick add an extra layer of crunchy topping before it goes into the oven so it sets and makes for a yummy topping. I used granola and extra walnuts with a little sprinkle of coconut sugar for extra sweet crunch.
3 medium bananas, extremely ripe
1/4 cup organic 100% maple syrup
3 tbsp olive oil or coconut oil
1/4 c unsweetened nut milk (I used almond milk)
1 tbsp vanilla extract
2 tbsp dairy free cashew or coconut yogurt ( alternative 1 tsp apple cider vinegar ) yogurt is my mama’s secret ingredient
1 x organic egg (alternative extra 1/4 cup olive oil)
2 c gluten free, 1 for 1 flour (I love Bob Mill’s)
1 tsp baking soda
1 cup coconut sugar
1/2 tsp salt
1/2 tsp nutmeg
1 cup walnuts, roughly chopped
1 cup dark chocolate, roughly chopped
1. Preheat your oven to 350F
2. Using 2 mixing bowls, mix all your dry ingredients in one bowl, and then mix all of the wet ingredients until smooth and combined.
3. Pour in your wet ingredients into your dry bowl, and mix gently just until it's all combined well. Then fold in your walnuts and chocolate chips.
4. Grease a loaf pan with coconut oil, or olive oil and line with parchment paper. Pour your batter into the pan.
5. Bake for 75 minutes, or until a fork in the center comes out clean.
6. Remove the loaf and leave it to cool for ten minutes.
7. Remove the bread from the loaf pan and allow it to cool completely on the wired cooking rack, about an 30 more minutes, before slicing and serving.
8. This will keep for 3-5 days in an airtight container on your counter. but up to 7 days in the fridge.