BEST EVER BANANA BREAD. Trust me. I have redone the photos of this today because we LOVE this banana bread! It’s not sugar free, not even close. It’s not even low in sugar. But it tastes amazing and is perfect for a treat. It also contains nuts, so not lunchbox friendly.
I did this post in December 2014, just after a family trip to Hawaii- you can read about it below!
But I’m calling it. It’s delicious and is the best ever banana bread. You won’t find a crowd pleasing banana bread better than this!
That’s a big call, right? Those of you who have been following us for a while will know that we recently transferred Kidgredients HQ to Hawaii for a holiday. We spent two weeks on the luscious island of Maui, enjoying everything that the island has to offer. We drove the famous Road to Hana for the third time and devoured its delights. The best thing about the road is supposedly the waterfalls, the beaches and the views. I think the best thing about it is the food.
And most importantly, the banana bread. There is everything from honesty based farm stalls to proper shops, all offering various incarnations of banana bread. They are all slightly different and all taste amazing.
But….and it’s a big, big but…I still think mine is better. I’ve been making this for a while and it’s my go to for when people pop around as it freezes well. It makes two loaves so it’s awesome for taking one to work without anyone missing out at home! I don’t say things are the best ever without good reason.
This is kid friendly, freezes well in slices (then you can toast it to heat it up and have it with butter) or if you are taking it to school (remember it has nuts!) then it will defrost quite nicely in the lunchbox.
Looking for something a bit healthier? How about our no added sugar banana and blueberry bread? Or banana smoothie cupcakes with no added sugar?
Best Ever Banana Bread
Yield 2 loaves
Best ever banana bread
- 3 eggs, lightly beaten
- 1 &1/4 cups coconut oil
- 2 teaspoons vanilla paste/essence
- 4 large, ripe bananas (think black spots)
- 440gm can crushed pineapple, drained
- 3 cups plain flour (a mix if you like but at least 1.5cups should be cake/white)
- 2 cups sugar
- 1 teaspoon baking powder
- 1.5 teaspoons cinnamon
- 1 cup shredded (not dessicated) coconut
- 1 cup roughly chopped walnuts
- Preheat your oven to 170 degrees.
- Line two loaf pans (just the base) with a double layer of baking paper.
- In a large jug ow bowl combine the eggs, oil, vanilla, bananas and pineapple.
- In another bowl mix together the remaining ingredients.
- Combine the wet with the dry, mixing thoroughly to ensure there aren't any dry patches.
- Pour the mix into the prepared pans.
- Bake for 1 hour 15 minutes, checking after 1 hr, with a skewer.
- The loaves are done when a skewer inserted in the middle comes out clean.
- Rest in the pan for 20 minutes before cooling on a wire rack.
Cuisine modern australian