You know when eat a piece of cake and you can’t help but smile it’s that good? Well add to that the satisfaction of having made it yourself and this cake makes you want to dance around the room! Gooey in the middle, and just sweet enough, this recipe by Cookie and Kate is the perfect healthier banana bread recipe.
I’m so happy I found this recipe. I love banana bread, and I know what I want it to taste like. Before now I hadn’t been able to find a wholefood, healthier version of the cake that didn’t come out too dry. 100% this will become my new go to recipe!
I have re-written the recipe below, the way that I made it, but find the original here. All cup measurements have ml conversions since all I had was a measuring jug. I didn’t want to guestimate for this cake!
Best banana cake ever
- 1/3 cup (79 ml) melted coconut oil
- 1/2 cup (118 ml) honey
- 2 eggs
- 1 cup (237 ml) mashed ripe bananas (I used 2)
- 1/4 cup (59 ml) almond milk
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 3/4 cups (414 ml) wholemeal flour
Method – In a large mixing bowl use a handheld whisk to combine the melted cocunut oil and honey. If you’ve melted the oil over the hob, allow mix to cool a little (not so much that the oil solidfies) before breaking the eggs into the bowl.
Beat the eggs into the mixture until well combined. Then whisk in the mashed bananas and milk. If the coconut oil is solidifying with addition of cool ingredients you can place the bowl over a warm (NOT HOT) stove.
Next whisk in the baking soda, salt and cinnamon. Finally, fold in the flour. If the mix is not completely smooth that’s fine. The slightly chunkier pieces of banana will taste amazing in the finished cake.
Pour the mix into a loaf tin lined with baking paper. Sprinkle the top lightly with some extra cinnamon. Bake in a preheated oven at 165 degrees celsius for 55 minutes, or until a skewer is removed clean from the centre of the cake.
Rest in the pan for at least 10 minutes before transferring your banana bread to a plate or wire cooling rack to cool completely.
I am so happy with the way the banana bread turned out! Particularly because this was my second attempt. The first time I made this cake I used a mix of almond and buckwheat flour. It rose well in the oven but didn’t hold together at all and completely fell apart when I lifted it out of the tin.
If you want to make gluten free banana bread I suggest looking at the specific recommendations on the Cookie and Kate website. In the comments section she does warn against using almond flour (I thought it would be fine – it wasn’t).
I love the gooey texture and caramel like flavour of this cake. If like me you are always on the lookout for reliable, healthier recipes that still taste amazing, give this cake a try!