I have my tried and true recipes, like all of you. This one I used so many times, I lost count. Here in Hawai’i having a good banana bread recipe is almost a requirement. Fresh apple bananas are available anytime, anywhere. Apple bananas are tiny but mighty: very small in size, slightly tart finish, are the quintessential Hawaiian fruit. You can use regular bananas, just make sure they are super ripe, almost mushy.
You won’t be disappointed. If you wish to make a PLAIN banana bread, just substitute the cocoa for additional flour and the chocolate chips for walnuts.
Did I also mention that incidentally this banana bread is vegan?…but you will never know unless I told you.
Video recipe of the day
- DifficultyVery easy
- Preparation time30 Minutes
- Cooking time20 Minutes
- Cooking methodOven
- 200 gAP flour (1 1/2 Cups)
- 200 gorganic sugar (1 cup)
- 4 tablespoonscocoa powder (Dutch processed)
- 1 teaspoonbaking soda
- 3/4 teaspoonbaking powder
- 1/2 teaspoonsalt (Kosher)
- 3Med. size Bananas very ripe (about 1 1/2 C mashes)
- 1/4 cupcoconut oil (or grapeseed oil)
- 4 tablespoonsapple sauce (organic)
- 1/3 cupcoconut milk (full fat)
- 1 tablespoonapple cider vinegar
- 1 cupdry ingredients (Chocolate chips, Nuts, dry fruit)
- 1 tablespoonvanilla extract
- 1 whisk, large
- 1 Large bowl
- 1 Liquid measuring cup
In a large bowl, mix the flour, baking powder, baking soda, salt, cocoa and sugar. Add the chocolate chips or whatever dry ingredient you decide. Mix to coat well and blend the ingredients.
In a large measuring pitcher mix the mashed bananas, oil, apple sauce, coconut milk, vinegar and vanilla. It’s ok to have some larger chunks of banana.
Gradually add and mix the wet ingredients into the dry ones until incorporated.
Do not overmix.
Divide the batter equally among the prepared pans.
Bake for 15 to 25 min depending on the size . Check for doneness by inserting a skewer into the center of the bread .
Like all the quick breads these should be made a day ahead and enjoyed the following day.
By doing so, you will have a much more flavorful banana bread and a better definition in the slices.
Now, be honest, could you tell this banana bread is vegan?
The banana bread keeps well, wrapped, at room temperature, in a cool environment for about 3 to 5 days.
Alternatively, you can freeze it up to the 3 months.