Why is this called ‘ULTIMATE’? I know that is quite a claim, but this is hands-down the best banana bread recipe I have made, come across and eaten. Over the years I have tried and tested numerous banana breads, each claiming to be the best, so now I am throwing my own into the mix.
The response on Instagram to the recipe has been fan-bana-tastic! I have loved seeing your creations and feedback on the recipe, so I only felt right that this be the first recipe I share on my blog with you.
This recipe started back in the Tuscan Hills near Lucca, where I was charged with making a banana bread for the next morning’s grab-n-go breakfast. I already felt the pressure slightly, as I feared rumbling tummies on the journey back to the UK. To then be told to make it up on the spot, using whatever ingredients were left in the kitchen added to my trepidation. But, throwing caution to the wind, mashing up some overripe caramel-like bananas and adding whatever there was to hand, I embraced the spontaneity. And the results were humbling. Every one raved about the ‘best’ banana bread: moist, banana-like, indulgent-tasting yet healthy. On the flight home, I manically wrote down what I had put into the mix, in hopes of re-creating the bake when I returned. I am happy to say that it worked first time, and even better than the Italian version, in my opinion.
So here it is… simple ingredients, vegan, gluten-free options, easy to change up, loads of optional add-ins to take it from banana to banana-mocha, banana-caramel, banana-nut, banana-peanut butter dreams, banana-choc…. The list is endless.
A light and fluffy banana bread that tastes way too good to be healthy.
* I have tried wholemeal flour but found this quite dry. I have heard of good results with buckwheat and plain flour. I have not tried a GF flour blend but let me know if you do.
Let me know if you make it, and remember to tag me and use the hashtag #nourishingamy.