Light, not dense, banana bread that’s made without butter. Moist, nutty and even on the healthy side.
I’m not quite sure how – let alone why – it happened, but there has been a serious banana bread shortage on this blog.
To make up for my lack of banana bread – and quick breads in general – here’s a big, boozy loaf of banana goodness. In this loaf we’ve got bananas (obviously), walnuts, shredded coconut and plenty of rum-soaked raisins.
Some banana breads are made with so much butter that they could almost be banana pound cakes. Or they’re made with a ton of oil and sugar.
But, as regular visitors to this blog would know, I generally make my baked goods on the lighter side. This is a breakfast blog – and not a dessert blog – after all. So this banana bread only contains two tablespoons of oil, and ¼ cup of sugar (plus two teaspoons blackstrap molasses).
Of course, the whole rum-soaked raisins part may make this loaf seem less ‘breakfast appropriate’. Especially since I soaked my raisins in some double-strength rum that looked like it came from a pirate ship.
But leaving that minor detail aside, this is definitely a breakfast-worthy banana bread. (Also, the alcohol in that ounce of rum will probably cook out in the oven).
I know some people hate the word ‘moist’, so sorry in advance if that’s you. Because this banana bread is really moist. The moisture comes from (a) the bananas, (b) Greek-style yogurt, and (c) buttermilk.
If you don’t have buttermilk, just whisk about ½ teaspoon lemon juice into ¼ cup milk and let it sit for 10 minutes. And don’t worry if you don’t have authentic Greek yogurt, because any thick and creamy yogurt will do.
Another tip: you can freeze individual slices of banana bread! Just slice the loaf into reasonably thick slices, place a piece of non-stick parchment paper (aka baking paper) in between the slices, and put them in a plastic container or freezer bag.
The slices should be fine in the freezer for about a month, maybe longer. But don’t keep them there until next Christmas or anything.
Last of all, let me address the elephant in the room: the outside of this banana bread is really dark.
Yes, it may look a little funny, but that dark exterior is actually delicious. It reminds me if the outside of panettone, if you’re familiar with that Italian Christmas cake. The quick bread has a firm, almost chewy crust on the outside while the inside remains light and moist (there’s that word again).
Also, this banana bread rises a lot in the oven. So arrange your oven racks accordingly.
- The most bananas peeled and eaten in one minute is eight, according to Guinness World Records
- Banana bread first appeared in recipe books in 1933. It is attributed to Pillsbury’s ‘Balanced Recipes’ cookbook (first published in 1933)
- National Banana Bread Day is February 23
- ⅓ cup (55g) raisins
- 2 tablespoons (30mL) rum
- 1 ½ cups (195g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (35g) shredded coconut
- 2 eggs
- ¼ cup (50g) brown sugar, packed
- 2 tablespoons (30mL) canola oil
- 2 teaspoons blackstrap molasses
- 2 teaspoons vanilla extract
- 1 cup (250g) mashed banana
- ½ cup (120g) Greek-style yogurt
- ¼ cup (60mL) buttermilk
- ⅓ cup (35g) chopped walnuts
- In a small bowl, combine the raisins and rum. Let sit for at least 30 minutes, or ideally overnight.
- Preheat the oven to 350°F (180°C). Grease a 9x5 inch (23x13 cm) loaf pan with cooking oil spray. If desired, also line the pan with non-stick paper.
- In a large (or medium-sized) bowl, combine the all purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt and shredded coconut. Stir well.
- In another large bowl, whisk the eggs with a fork. Whisk in the brown sugar, canola oil, blackstrap molasses and vanilla extract. Add the mashed banana, yogurt and buttermilk, and mix until well combined.
- Pour the dry ingredients (the flour mixture) into the wet ingredients (the banana mixture). Mix until just combined. Gently fold in the chopped walnuts and rum-soaked raisins.
- Transfer the batter to the prepared loaf pan. Bake for 60 - 70 minutes, or until a skewer comes out clean (or with a few moist crumbs).
- Let the banana bread cool in the pan for 10 minutes before transferring to a cooking rack. Store in an airtight container.
1 cup mashed banana is approximately equal to 2 large, very ripe bananas