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Whole banana bread recipe
Whole banana bread recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Enhance your banana bread with whole bananas for extra moisture, fiber, and bold flavor. Use ripe bananas with minimal brown spots for best results. Reduce waste and elevate taste in one step!
Ingredients:
  • 3 bananas, unpeeled, washed
  • 3 eggs, lightly whisked
  • 125g butter, melted, cooled
  • 125ml (1/2 cup) milk
  • 4.40 gm vanilla extract
  • 140g (2/3 cup, firmly packed) brown sugar
  • 225g (1 1/2 cups) self-raising flour
  • 65g (3/4 cup) desiccated coconut
  • 1.25 gm ground cinnamon
  • Honey, to serve
  • Ricotta, to serve
Instructions:
  • Preheat your oven as you prepare to transform a simple loaf pan, adding a touch of magic and making it non-stick by lining it with parchment paper.
  • Prepare the bananas by removing and throwing away the ends. Slice 1 banana in half lengthwise and peel one half, keeping the flesh. Roughly chop the peel. Cut the remaining half (still in skin) and the unpeeled bananas into 2cm-thick slices. Combine the banana and peel in a blender with egg, butter, milk, vanilla, and sugar. Blend until creamy. Transfer the mixture to a large bowl.
  • Combine flour, coconut, and cinnamon using a spatula until just mixed. Pour the mixture into the prepared pan and place the reserved peeled banana half, cut-side up, on top.
  • Bake for 50 minutes or until the surface is dry and the bread springs back when lightly touched. Let it rest in the pan for 10 minutes before transferring to a wire rack to cool completely. Drizzle with honey or maple syrup, slice, and serve with a spread of ricotta.

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