Banana bread is an all time family favourite and is a handy snack. This banana bread recipe has delicious natural ingredients including VEYR Coconut sugar. This Coconut sugar is 100% natural sweetener. It does not contain any artificial flavours, preservatives and it is not chemically altered in any way.
STEP 1 : Preheat the oven to 180 degrees and grease a bread loaf tin/ rectangular cake pan with oil. Puree banana with coconut sugar and add oil, cinnamon powder and vanilla extract. Mix it thoroughly so that the oil mixes evenly with the banana puree.
STEP 2 : Sieve the flour with baking soda and baking powder. The next step is to fold the dry ingredients into wet ingredients. The cut and fold technique is practised since it preserves the volume and end result will be a fuller banana bread. Whisking causes the dough to lose air. Overworking the batter will disturb the texture. Pour the mixture into the loaf pan. Bake for 30 to 40 minutes.
STEP 3 : The safest way is to check with a toothpick. The toothpick should come out clean. Place the loaf pan on a wired rack for it to cool. When the bread cools down, gently remove the banana bread from the pan. Using Veyr coconut sugar as a sweetener turns the banana bread a deeper caramel colour than usual and makes it look extra delicious!
STEP 4 : Slice and serve.
1. Banana bread can last 1 to 2 days on the counter.
2. Coconut oil solidifies when refrigerated. The bread can be warmed to bring back the natural texture.