I am not a big fan of banana, but I always liked it better when baked or cooked. So here is a another trial for the bananas who were staring at me to be used up. 😉
I wanted to use as much as healthy ingredients and at the same time make it simple and easy and still taste yum. So this is the one I tried and instead of baking in a loaf pan, I just baking in a regular rectangle baking pan as I was planning to top it with lots of nuts and raisins and always love to eat the crusty part or you can call it nice golden baked part. 🙂
I just called it bread, but you can eat it as a cake too. why not right ? So I included this recipe in both bread and cake categories.
- 1/3 Cup Coconut Oil or Any Oil like EVOO or Veg Oil
- 1/2 Cup Honey or Maple Syrup (I used honey)
- 2 Eggs
- 1 Cup Bananas (2 large mashed)
- 1/4 Cup Milk (I used Whole Milk) or Water
- 1 Tsp Baking Soda
- 1 Tsp Vanilla Extract
- 1/2 Tsp Salt
- 1/2 Tsp Cinnamon Powder
- 1 3/4 Cup Whole Wheat Flour (I used Bob's Red Mill)
- 1/2 Cup Nuts (I used Slivered Almonds and walnuts chopped, you can use any nuts)
- 1/4 Cup Raisins (you can use any dry fruits
- Preheat oven to 325 F
- Grease a rectangle cake baking pan or a loaf pan.
- In a large bowl, whisk together oil and honey.
- Add the eggs and whisk well. You can use a hand mixer or stand mixer to whisk them all together.
- Add the mashed bananas and milk.
- Add the dry ingredients, baking soda, vanilla extract, salt and cinnamon, and mix until theey blend well.
- Now add flour in batches and mix it with a wooden spatula or with the help of hand or stand mixer just until combined.
- Transfer the batter into your greased loaf pan or baking pan and sprinkle lightly the nuts and dry fruits evenly on top.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread/cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before serving.