When I posted my banana bread photos on twitter and IG stories, I didn’t expect the kind of buzz that followed with so many requests for a recipe. So it’s only fitting we dust off the cobwebs on this website. This being the first one on here, I promise to keep it short and sweet. Initially, I planned to remake this banana bread sometime this week and take more blog ‘appropriate’ photos. I haven’t had the time and the ‘Sis, where is the recipe?’ comments won’t let me postpone it till next week. So, here goes my easy, peasy, perfectly moist banana bread recipe and it’s just in time for you to make some over the weekend.
In case you make this bread, I would love to see your creations and alterations so feel to tag me on twitter or Instagram.
Ingredients
- 2 eggs
- 4 medium sized bananas
- 2 cups oats
- 3/4 cup maziwa mala/lala
- 3 tablespoons of butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon maple syrup
- 1 tablespoon of honey
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 tablespoon chocolate chips
Instructions
- Preheat your oven to 175 °Celsius
- Toast two cups of oats on a pan for about 5 minutes. Don't burn them.
- Let the toasted oats cool then grind into flour using a food processor (a normal blender just works fine). The consistency of the oat floor isn't as fine as normal baking flour but that's the beauty of this recipe, it gives the bread some texture.
- Whisk eggs in a bowl, add the maziwa mala - I used Tuzo, the melted unsalted butter, honey, vanilla extract and maple syrup.
- Roughly mash the bananas and add to the mixture. I love biting into small banana chunks when the bread is finally cooked.
- In a different bowl, mix in your oat flour, salt, cinnamon and baking soda.
- Then fold the dry ingredients into the wet mixture, please avoid over-mixing.
- Grease a baking tin with some oil or butter. Then spoon batter into baking tin and gently tap it on the kitchen counter to even out the batter. (I used parchment paper instead of pouring my batter directly into the pan). I also sprinkled some chocolate chips on top that were such a nice addition when you bite into the bred.
- We are at the finishing point now. Bake at 175 °Celsius for 45 minutes. You know the bread is ready when a toothpick, skewer goes through the center and it doesn't come off with wet batter.
- Remove from the oven and wait for it to cool a bit before slicing and enjoying with your favorite cardamom tea, coffee or masala tea.
Muthonis Tips
1. Use unsalted butter since you're already adding salt to the recipe.
2. Super ripe bananas make the best banana bread. Mine were very sweet and that's why I choose to add just a lil honey. You can add sugar.
3.Please note: vanilla essence and extract are quite different but some people tend to use them interchangeably since the latter is quite pricey in Kenya. You can buy extract at Healthy U, Zucchini or order online at Naisenya Foods.
4.The bread is a bit dense because of the bananas but avoid over-mixing the batter to keep it moist.
5.The maziwa mala also adds to the moistness and richness of the bread but feel free to substitute with milk or yoghurt.
6.If you want to make a bigger banana bread adjust the quantities upwards.
7.Toasting the oats creates a really nice nutty flavor so don't skip this step.
