Indulgent Banana Loaf
If you like your banana loaf gooey, decadent and indulgent enough to have as a pudding then this is for you.
Nothing fancy required here in preparation, just ensure your mix is combined well. I’ve made this loaf about six times since writing the recipe and every time it comes out great, perhaps we can call it foolproof? I know 2020 was the year of the banana loaf but there’s a reason why it was such a hit and has plenty a fan – even those who claim they hate bananas!
Feel free to tweak the recipe, in fact, I encourage you to! Add in some walnuts, seeds or even coconut flakes or desiccated coconut to the mixture to switch it up, dependant on the occasion.
When serving, everyone in my family likes to enjoy it differently. A drizzle of melted dark chocolate on top, some salted caramel (there always seems to be a jar of it in the fridge) or even some clotted cream or ice cream if you warm up a slice of the loaf.
It really is the kind of cake that is great for afternoon tea, for an evenings dessert and recently, and my favourite, for posting to friends – watch out on the postage though as this loaf is a hefty package! Perhaps best to hand-deliver wrapped in baking paper and some twine instead.
If you can stop yourself from devouring it straight away then fear not, there’s no chance of this loaf drying out. In fact, it seems to sweeten a little the next day and I’d say you can keep it for about 3-5 days in an air-tight container.
God bless bananas.
Nadia x
Indulgent Chocolate & Coconut Banana Loaf
Ingredients
- 50 g butter
- 70 g dark brown sugar
- 30 g caster sugar
- 60 ml oat milk (any plant-based or regular milk will do)
- 100 g coconut oil (melted)
- 3 ripe bananas (mashed)
- 2 tbsp maple syrup
- 50 g oat flour
- 125 g self-raising flour
- 100 g dark chocolate (cut up into chunks)
Instructions
- Preheat the oven to 180oC and line a loaf tin with baking paper. I use a standard 2lb loaf tin and parchment loaf liner.
- Cream the butter and sugars together in one bowl. In another bowl mash up the bananas, add in the milk, melted coconut oil and maple syrup and mix together. Then combine the two mixtures together.
- Once combined and mixed add in your two flours – oat flour and self-raising flour. Stir well and then add in the cut up dark chocolate.
- Pop in your lined loaf tin. Tap to ensure the batter is spread out and then sprinkle the top with some brown sugar and coconut flakes. If you don’t have coconut flake then you could also slice some bananas and then sprinkle with brown sugar.
- Bake for 35 minutes and ensure the centre is firm to touch.
- Allow to cool on a wire rack for at least 30 minutes before cutting and serving.