Better Banana Bread

Serves 8-10
1 hour —
Easy —

Banana bread is kind of an underdog. You don’t really think about it until you have some old bananas lying around, and because food waste sucks, we mush it into a batter and make cake out of it. The wonderful part about this recipe is that it’s easy — and very few recipes are equally delicious as they are easy. This one’s different.

I don’t want banana bread to just be easy. I want it to be something that stands on its own as a delicious dessert. …or breakfast. Or whatever. There are no rules. Speaking of rules…the name “Banana Bread” kind of breaks the rules. This is cake. Banana bread is cake. Anyways, enjoy!

Better Banana Bread

5 from 2 votes

Serves

8-10

people

Prep time

30

minutes

Cook time

30

minutes

Total time

1

hour 

Ingredients

• 3 medium-sized ripe bananas

• 70g (1/3 cup) plant-based butter

• 100g (1/2 cup) dark brown sugar

• 2 tsp vanilla extract

• 1 tbsp plant-based milk

• 240g (2 cups) all-purpose flour

• 1 tsp baking soda

• 1 tsp ground cinnamon

• 1/2 tsp kosher salt

Directions

• Preheat oven to 350F. Grease a 9×9 brownie pan or 8×10 casserole dish.
• In a large bowl, mash your bananas until they’re mostly smooth and wet. Add the melted butter, brown sugar, vanilla, and milk.
• In another small bowl, combine the flour, baking soda, cinnamon, and salt.
• Add the flour mixture to the banana mixture and stir until just combined. Don’t overmix!
• Add batter to your brownie pan or casserole dish.
• Prepare your topping. In a small bowl, combine your brown sugar & cinnamon. Once combined, add the walnuts and combine.
• Sprinkle your topping over the batter, then bake for 25-30 minutes, or until a toothpick comes out clean.

Notes

• Feel free to use any nut for the topping, pecans work well!
• Don’t use bananas that aren’t really ripe. The consistency is going to be gross.
• If you don’t have butter, you can use coconut oil! (Refined has no coconut flavor)