banana bread

I may be biased but I think this has become my favourite banana bread recipe ever! I’ve tried a few versions in the past including vegan, dairy free, chocolate and now this version. I think this banana bread is considerate of calories and the ingredients that it contains but is quite rightly super delicious, meaning you are likely to consume half the loaf in one sitting and not feel too guilty about it.

I find that the coconut sugar gives this loaf a deep richness and a natural sweetness. If you don’t have any you could easily swap it for maple syrup or brown sugar. Don’t be fussy with your apple sauce either, a good jar version will do if you aren’t up to making your own (god knows I’ve spent hours peeling apples!)


  • 100g coconut sugar
  • 100g apple sauce
  • 100ml melted coconut oil
  • 1 tsp vanilla extract
  • 3 medium ripe bananas
  • 2 large free-range eggs
  • 75g low-fat natural yoghurt
  • 225g brown rice flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda

What you need to do;

Start by pre-heating your oven to 180°C (fan) and grease and line a large bread tin. I used coconut oil to grease the sides of my tin which helps the paper to stay put in the fan oven.

In a bowl, mash the bananas with a fork and mix in the apple sauce, coconut sugar, coconut oil and vanilla extract. All these ingredients should be of a similar temperature so as not to set the coconut oil. Next whisk in the eggs and yoghurt.

In a separate bowl combine the dry ingredients and mix well. Pour your wet ingredients into the dry and bring together using a rubber spatula until just mixed. Don’t over mix the batter as it can become tough. I’d suggest stopping when there are just a few spots of flour remaining.

Empty the batter into your lined bread/loaf tin and smooth out with the back of a spoon. Bake in the centre of the oven for 40 to 50 minutes. I recommend checking the bread after 35 minutes to ensure it isn’t burning. After this time keep a close eye on it and remove from the oven once rich and brown in colour. You can try the skewer test which should come out almost clean. It won’t be completely clean due to the sticky nature of banana bread.

Allow the bread to cool before removing from the tin and slicing. Try topping it with nut butter or jam for an extra treat!



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