I spent a lot of my holidays baking away to perfect a few new recipes to expand my repertoire and to to also have more products available on the SheOak Baker Website. For me, 2019 is all about creating and extending a unique range of specialty SheOak Baker breads, cakes and other baked goodies, that are whole-wheat based and are super wholesome.
This banana bread recipe evolved into a more flexible version of Valleybrink Road’s, where I minimised banana for texture purposes, and I have also played with subbing out the yoghurt with coconut milk or buttermilk. Sometimes you have these little bits and bobs lying about the fridge, and its a good way to use them up and not waste anything. I highly recommend the coconut milk option, it pairs really nicely with the banana.
As you may or may not know, working with fresh milled whole grains isn’t a matter of subbing out different flours and ingredients. It takes a lot of tweaking ingredient percentages, finding the right flour to liquid ratios, and ensuring the unique and delicate flavours of the whole grains are showcased. Here I use equal amounts of all-purpose flour and whole wheat flour that I milled myself, but whole-wheat is not always the easiest to find at the shops (don’t be fooled by wholemeal) so you can use all wholemeal flour if that’s all you have.
So here you have it, the only banana bread you’ll ever need in your life.
Its super easy, you just pop the below ingredients in one bowl, mix until incorporated, line a 9×5 inch a loaf tin, and bake for 1 hour in a 180℃ oven!
- For 1 loaf
- 3 ripe bananas, smashed
- 1/4 cup olive oil or coconut oil
- 1/2 cup honey or maple syrup
- 1/4 cup Greek yoghurt or buttermilk or coconut milk
- 2 big eggs
- 1 tsp vanilla extract
- 1 cup whole-wheat or wholemeal flour
- 1 cup all purpose flour
- 1 tsp baking powder
- 2 handfuls of walnuts (optional)
- 1 tsp cinnamon (optional)
- 1 big pinch of sea salt