March 29, 2020

Make this: Rustic Banana Bread

Banana Bread

I’m not convinced there is anything more comforting than a piece of banana bread with a generous dollop of nut butter or mascarpone and some fresh fruit or compote on the side. It’s one of my go-to recipes when I’ve got some time on my hands and want something that reminds me of home. It’s brilliant if you have a bunch of over-ripe bananas or frozen ones that need eating and it can be rustled up in just over sixty minutes. I love to toast my banana bread too (inspired by my trips to Leo’s Beanery (Edinburgh), which in my opinion does the very best breakfast banana bread around) and switch in and out ingredients, depending on what I have in the store cupboard (or what’s currently available in the shops).

Rustic Banana Bread Loaf

Homely banana bread, made with simple wholesome ingredients.
Prep Time 10 mins
Cook Time 45 mins
Course Snack
Cuisine British
Servings 6 people


  • cup melted coconut oil (you can substitute this with other vegetable oils but I find coconut oil works and tastes best)
  • ½ cup honey
  • 2 eggs
  • 1 cup mashed bananas (this amounts to 2 large bananas)
  • ¼ cup almond milk (you can substitute with other types of milk – oat milk also works beautifully with this recipe)
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • cups whole wheat flour
  • ½ cup sultanas (or you can mix it up and add chocolate chips, dried fruit, nuts, seeds etc here instead)
  • Rolled oats (to sprinkle on top)


  • First step is to preheat your oven to 170 degrees Celsius and prepare a 9 x 5 inch loaf tin. I would be sure to grease the tin and then line with grease-proof paper.
  • In a large bowl, beat the coconut oil and honey together with a whisk.
  • Then crack the eggs and beat well, adding them into the bowl with the mashed bananas and milk.
  • Add cinnamon, bicarbonate of soda and vanilla and whisk together so that everything blends.
  • With a spoon, gently fold in the flour until everything is combined with the sultanas (or other add-in of choice).
  • Pour the mixture into your prepared loaf tin and then sprinkle the rolled oats on top, which gives a lovely texture and rustic-look to your loaf.
  • Bake for 45 minutes to 1 hour – test it’s ready by inserting a skewer into the banana bread – if it comes out clean, it is ready and if there’s some mixture residue on it then it needs a tad longer.
  • Take it out the oven and leave the banana bread to cool for about 10 minutes in the tin and then transfer onto a wire rack and let it cool completely.
  • Pop the kettle on and make a tea, then cut a generous slice of banana bread, adding your preferred topping (mine would be nut butter, hazelnut spread or berry compote) and enjoy!
Keyword Banana Bread, Oat Topping

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