The BEST Banana Bread

It’s hard to find a staple banana bread recipe that delivers time after time and isn’t loaded with sugar.

When I first tried this recipe by Kristin Cosgrove (who used to be Mamacino.com) it hit every spot. And I never created my own banana bread recipe because I couldn’t top this.

So I’d send all my Small Steppers to this recipe on her website.

Unfortunately for those of us who were dedicated Mamacino disciples – Kristin has closed down her website to pursue other interests (please, let there be a cookbook I can buy one day!). But she has kindly allowed me to share this delicious recipe with you all, so the banana cake goodness lives on.

Enjoy using her method (the proper way) or my method (the super lazy, when you just need to get it in the oven ASAP way).

You’ll get a great result either way.

Enjoy x

Print Recipe

The BEST Banana Bread

Course

Snacks and Desserts

Servings

Ingredients

• 1 2/3 cup spelt flour sifted
• 1 ½ tsp baking powder
• ½ cup rapadura sugar
• 1 tsp ground cinnamon
• 2 eggs
• ½ cup macadamia oil (use coconut oil for nut free)
• 3 mashed bananas
• 1 tsp vanilla extract

Course Snacks and Desserts Servings Ingredients 1 2/3 cup spelt flour sifted 1 ½ tsp baking powder ½ cup rapadura sugar 1 tsp ground cinnamon 2 eggs ½ cup macadamia oil (use coconut oil for nut free) 3 mashed bananas 1 tsp vanilla extract

Instructions

1. Preheat your oven to 160 degrees celcius. Grease and line your loaf pan.
2. Combine all the dry ingredients in a bowl and make a well in the center.
3. Add the eggs, followed by the oil, bananas and vanilla extract and mix well until it is all combined.
4. Pour into your loaf pan. You can sprinkle the top with sugar, cinnamon or nuts like pecans or walnuts if you like.
5. Bake for about 60 minutes or until a skewer comes out clean when you test it (maybe check after 50 minutes if you oven is fan forced).
6. Leave in the pan for five minutes and then cool on a rack or…if you are like me…eat it while it’s still warm!

Recipe Notes

• You can make a double batch – eat one now and slice and freeze the other for toast.
• Top with luxurious things like natural yogurt, sliced banana and maple syrup or sweetened ricotta, strawberries and honey for a lovely brunch (or dinner, you know, I’m not going to judge!)
• Great energy hit for hungry kids – dairy, nut and soy free and spelt flour makes it a little easier on tummies than normal wheat flour. Enjoy!

Share this Recipe