No, I wasn’t one of those people who started baking banana bread religiously during the pandemic. I’ve always loved banana bread, but I’ve never had the perfect recipe, I always ended up trying different ones. But now I’ve finally honed in on a recipe and perfected it.
This banana bread turns out so moist and fluffy, with just the right amount of sweetness. I don’t like it too sweet, so I don’t add any sugar apart from the chocolate chips (and the bananas add sweetness too). But if you like it more sweet, you can add the vanilla sugar.
You don’t need to add that many different nuts either – I’ve made the banana bread with only the pecans, and it’s still amazing. If you have other kinds of nuts at home, feel free to add them.
- 4 ripe bananas
- 220 g flour (all purpose or gluten free)
- 60 g protein powder
- 20 g pecans, 15 g walnuts, 10 g hazelnuts (optional)
- chocolate chips
- 1 package baking powder
- dash of salt
- 1 tsp cinnamon
- 1 tsp gingerbread spice
- optional: 1 package vanilla sugar
- 200 – 300 ml plant milk
- Pre-heat the oven to 180°C (350°F). Chop the nuts into smaller chunks.
- Peel 3 of the bananas and, on a plate, smash them with a fork until they are mashed.
- In a big bowl, mix the flour, protein powder, vanilla sugar, baking powder, salt and spices.
- Add the nuts and chocolate chips and mix. Then add 200ml of the milk and banana-mash and mix well. If the mix is very thick, add a bit more milk until you get a smooth, but still thick batter.
- Fill batter evenly into a baking tin, cut the 4th banana lengthwise and press it into the top of the batter.
- Bake in the oven for 45 minutes, then stick a knife or toothpick into the bread to see if it comes out clean, which indicates that the bread is done. Let it cool before you cut it, then enjoy a slice with nut butter on top!