About the Recipe
This delicious banana bread is made with coconut sugar, a natural sweetener that boasts a lower glycaemic index compared to refined sugar, helping to reduce blood sugar spikes. Rich in potassium and antioxidants, coconut sugar adds a subtle caramel flavour, perfectly complementing the sweetness of ripe bananas. Paired with oat milk and gluten-free flour, this loaf is not only soft and moist but also suitable for various dietary needs. Optional toppings like dark chocolate and pecans add a boost of healthy fats and antioxidants, making this a wholesome treat for any time of day!
Ingredients
2 large bananas, mashed
60 g organic or vegan butter, melted
200 g coconut sugar
1 large egg
210 g gluten-free flour
1 tsp baking powderÂ
1/4 tsp saltÂ
180 ml oat milk
Optional Toppings:
1 banana (sliced in half lengthwise)
Chopped pecans drizzled with honey
Dark chocolate chunks
Preparation
Preheat your oven to 180°C. Grease and line a loaf tin with parchment paper.
Add the mashed bananas, melted butter, coconut sugar, egg, gluten-free flour, baking powder, salt, and oat milk to a blender. Blend or mix until the mixture is smooth and well combined.
Pour the batter into the prepared loaf tin, spreading it evenly.
If desired, place the halved banana on top of the batter (cut side up).
Optional toppings: sprinkle chopped pecans, honey, or dark chocolate chunks for added flavour.
Bake in the preheated oven for 35 minutes for a soft and moist texture.
Insert a knife or skewer into the centre. If it comes out clean, the banana bread is done. If needed, bake for an additional 3–5 minutes based on your preferred texture.
Allow the bread to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.