The Battle Of The Banana Loaves (+ Recipe Of The Winning Loaf!)

Let’s launch a banana loaf battle.

I had been a little greedy during the GBS (Great Banana Sale, aka. the sale that happens when all the bananas in the supermarket miraculously go ripe and there is no other choice but to drastically reduce the price of bananas… muchtothejoyofbananalovers) and was left with about 10 bunches of ripe bananas on my kitchen counter. In all honesty, I was beginning to get worried because, despite the abnormally high rate at which I consume bananas, I still was not able to get through it all quick enough. This ‘problem’ brought me more joy than sorrow.

I had 2 options: 1) Freeze bananas (impossible, my freezer was filled to the brim… with frozen bananas) or 2) incorporate them into some baked goodies. So that was it, I had to turn to my oven, and boy has it been a delicious adventure.

(Results of the battle are all the way to the bottom of this post.)
*Disclaimer
: All of the loaves tasted phenomenal.
The deciding factors came down to its density, texture and bounciness (?).
*Spoiler alert: Contender 3 emerged as the winner. 😉

— — —

CONTENDER 1: Banana and Raisin Loaf

FullSizeRender-6

Dense, squidgy, warm and perfectly sweet. It tastes incredible, so I understand why Ella Woodward (Deliciously Ella) said the loaf was ‘the most delicious sweet loaf/bread [she’s] ever had’, but I must add, though, that it was a just a little too dense and heavy for my liking.

Wet Ingredients:

6 tbsp maple syrup
2 tbsp melted coconut oil
5 mashed ripe medium bananas

Dry Ingredients:

150g raisins
2 tsp cinnamon
3 cups whole wheat/ oat flour*
1 tsp vanilla powder (OPTIONAL)

*Process oats to form oat flour.

Instructions:

  1. Preheat oven to 180°C (355°F).
  2. In a large bowl, mix the dry ingredients. Make a well in the centre and pour in the wet ingredients. Mix well.
  3. Add the mix into a loaf tin lined with parchment paper/ oiled with coconut oil.
  4. Bake for 50-60 minutes or until a knife comes out clean.
  5. Let it cool for 30 minutes to finish setting.
  6. Storage: In an airtight container in the fridge. Warm up before serving.

Adapted from Deliciously Ella’s Banana and Raisin Loaf recipe

— — —

CONTENDER 2: Plain Oil-Free Banana Loaf

<It looks like ‘Contender 1’ (above), but just without the raisins.>

I had absolutely no complaints about the taste — it was spectacular, the cinnamon tones were so prominent in every bite… sparklers exploded on my tongue! I had high hopes for this because it rose so much in the oven that it threatened to overflow out of the loaf tin! It definitely did turn out bouncy (and gosh so yummy), but still, a little too dense for me.

Wet Ingredients:

1/2 cup maple syrup
1/3 cup plant-based milk
4 mashed ripe medium bananas

Dry Ingredients:

1 tsp cinnamon
4 tsp baking powder
2 cups whole wheat flour
1 tsp vanilla powder (OPTIONAL)

Instructions:

  1. Preheat oven to 180°C (355°F).
  2. In a large bowl, mix the dry ingredients. Make a well in the centre and pour in the wet ingredients. Mix well.
  3. Add the mix into a loaf tin lined with parchment paper/ oiled with coconut oil.
  4. Bake for 50-60 minutes or until a knife comes out clean. (I usually like to leave it in a little longer so it develops a crunchy crust!)
  5. Let it cool for 30 minutes to finish setting.
  6. Storage: In an airtight container in the fridge. Warm up before serving.

Adapted from NaturallySweetVegan’s Oil-Free Banana Bread recipe

— — —

CONTENDER 3: Coco Oil-Free Banana Loaf

Untitled UntitledUntitled

The basic banana bread recipe is elevated by the addition of musky vanilla and tropical coconut which surprisingly perfectly complements the sweet banana flavour — together, it incredibly almost tastes like chocolate. This loaf is crispy-crusted yet has a moist, delightfully ‘fudgy’ centre that is as flavourful and as comfortingly delicious as only a good home-baked loaf knows how. Despite being anything but fluffy, it isn’t discouragingly heavy as one might think. This loaf is a winner in my books. 😉

Wet Ingredients:

1 cup plant-based milk*
4 mashed ripe medium bananas

*Add an extra 1/3 cup milk if the mixture looks too dry.

Dry Ingredients:

1 tsp cinnamon
1 tbsp baking powder
1/3 cup coconut sugar
2 cups whole wheat flour
1 tbsp desiccated coconut (topping)
1 tsp vanilla powder (OPTIONAL but highly recommended)

Instructions:

  1. Preheat oven to 180°C (355°F).
  2. In a large bowl, mix all the dry ingredients (except the desiccated coconut). Make a well in the centre and pour in the wet ingredients. Mix well. (Option to mix in raisins/ crushed nuts/ chocolate chips/ etc.)
  3. Add the mix into a loaf tin lined with parchment paper/ oiled with coconut oil. Possible toppings: Desiccated coconut, coconut flakes, crushed nuts, seeds, etc.
  4. Bake for 50-70 minutes or until a knife comes out clean. (I usually like to leave it in a little longer so it develops a crispy crust!)
  5. Let it cool for 30 minutes to finish setting.
  6. Storage: In an airtight container in the fridge. Warm up before serving.

Adapted from everydaysimplehealth’s Easy Vegan Banana Bread | Oil- & Gluten-Free recipe

— — —

Results:

#1: Contender 3 — Coco Oil-free Banana Loaf
#2Contender 2 — Plain Oil-free Banana Loaf
#3: Contender 1 — Banana-Raisin Loaf

I guess it’s true what they say — practice really does make perfect. 🙂 I’m so happy — mi oh my — I cannot stop grinning from ear to ear!

P.s. When I plan to take pictures of my food, I sometimes source for inspiration on Google. Just imagine the laugh I got out of this when it came up in my search results hahaha!

P.p.s. This is what happens behind the scenes.

P.p.p.s. This battle was inspired by this post.

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5 thoughts on “The Battle Of The Banana Loaves (+ Recipe Of The Winning Loaf!)

  1. Pingback: 7-Ingredient CCC! | Stefanie Natascha

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