Units
Scale
Ingredients
- 250 g plain flour (1 3/4 cup)
- 65 g coconut sugar (6 tbsp)
- 1/3 cup coconut oil, melted (see notes*)
- 3 tbsp non-dairy milk (I used Oat milk)
- 1/2 tsp apple cider vinegar
- 3 very ripe banana's (* see above for how to use non ripe bananas (under the banana photograph))
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp pink salt
- 1/2 tsp vanilla extract
Instructions
- Pre-heat oven to 180°C/ 160°C fan and line a loaf tin with parchment paper.
- To make the butter milk mix oat milk with apple cider vinegar and set aside for 5-10 minutes.
- Mix plain flour, baking soda, baking powder and pink salt.
- In another bowl mash 3 banana’s, then mix in your coconut sugar.
- Slowly mix in buttermilk and coconut oil with the mashed banana’s mixture. *check notes
- Combine wet and dry and ingredients.
- Into a pre-lined loaf tin, pour in your banana bread batter.
- Bake for 45-55 minutes, or until you can insert a toothpick / clean knife into the middle and it comes out clean.
Notes
When using melted coconut oil in any recipe with oat milk, it’s important to use room temperature milk and also slowly mix in the two when combining. If you use cold plant milk, it will cause the coconut oil to go back to its natural state and, you’ll have to re-melt the whole mixture in the microwave.
Nutrition
- Calories: 270
Find it online: https://cookingwithparita.com/recipe/classic-banana-bread/