Banana Bread is always a hit – this is my tried & tested recipe that I have shared with many, and it never fails! It’s just the way Banana Bread should be: moist, crunchy & not too sweet, with a delicate crust. I decided to jazz it up a bit by adding some Cocoa (so good!), but if you want to leave it out then add an extra 1/4 cup of Sugar. I didn’t want to overpower the Banans in this loaf, so if you want a stronger Chocolate flavour increase the Cocoa to 1/2 cup…And for extra chocolatey goodness, add Chocolate Chips instead of Nuts! Buy yourself some Bananas today, and let them sit for a few days until they are nice and spotty, before making this Banana Loaf.
2 1/4 cups Barley Flour (or 2 cups All-Purpose Flour if you don’t want it Wheat-free)
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 cup Canola Oil
1/2 cup Brown Sugar or 1/2 tsp. Stevia (increase to 3/4 cups Sugar or 3/4 tsp. Stevia if making plain Banana Bread)
1/4 cup – 1/2 cup Cocoa Powder
1/2 tsp. Salt
1/4 cup Soy Milk (may need a little more if using 1/2 cup Cocoa)
1/4 cup Maple Syrup
1 tsp. Vanilla Extract
4 mashed, ripe Bananas (add extra 1/2 Banana if using Stevia instead of Sugar)
1/2 cup chopped Walnuts, or Chocolate Chips
– Preheat oven to 180C/350F, and lightly oil 9X3 inch Loaf pan and set aside.
– In a large bowl, sift Flour, Baking Powder, Baking Soda and Cocoa.
– In another bowl, mix together Oil, Sugar/Stevia, and Salt. Stir in Soy Milk, Maple Syrup, and Vanilla. Add the Bananas to the mixture and mix well.
– Add the Banana mixture and the Nuts to the dry ingredients and stir in thoroughly.
– Pour batter into the prepared pan and bake for 40 – 50 mins., or until a toothpick inserted in the middle comes out clean.
– Allow to cool in pan 10 mins. and then turn out onto a cooling rack and cool completely.
*Makes 1 delicious Loaf…