Scrumptious Olive Oil Dairy Free Banana Bread with self rising flour
Scrumptious Olive Oil Dairy Free Banana Bread with self rising flour
This scrumptious and memorable olive oil dairy free Banana Bread with self rising flour and brown sugar is delicious and flavorful and best eaten lukewarm.
Recipe PDF
Ingredients
Walnut Streussel
- 30 grams chopped walnuts approximately 1/4 cup
- 25 grams light brown sugar approximately 2 tablespoons or 30 ml
Banana bread batter
- 280 grams self raising flour approximately 500 ml or 2 cups
- 200 grams light brown sugar approximately 250 ml or 1 cup
- 1.25 ml salt approximately 1/4 - 1/2 teaspoon
- 60 grams chopped walnuts approximately 1/2 cup
- 340 grams very ripe banana flesh, mashed approximately 3 large bananas
- 2 large eggs, beaten
- 125 ml extra virgin olive oil approximately 1/2 cup
- 10 ml vanilla extract approximately 2 teaspoons
Instructions
How to make oil free streusel
- Mix the chopped walnuts and brown sugar for the streusel and set aside until required. Make sure there are no lumps of sugar.
How to make banana bread
- Heat the oven to 160 Celcius (140 fan) / 325 F / Gas Mark 3.
- Line 9 x 5 inch loaf pan with parchment paper and brush with oil including the sides of the pan that are not covered. Leave the parchment overhang for easy removal later.
- Sift the self rising flour and brown sugar in a clean bowl and rub out any sugar clumps that are left behind.
- Add the chopped walnuts and salt to the sifted flour and sugar.
- Mash the ripe bananas in a medium size bowl until there are mostly no lumps.
- Add the olive oil, vanilla extract and lightly beaten eggs to the bananas and whisk for a minute or two until the mixture is well combined.
- Make a well in the center of the dry ingredients and add the banana mixture. Fold through until just combined and no slicks of wetness remain. Be careful not to overmix the batter or it will be tough.
- Pour the batter into the lined loaf baking tin and smooth the surface then use a spoon to cover evenly with the streusel.
- Bake for 65-75 minutes or until a wooden skewer comes out clean. Mine was done by 70 minutes.
- Remove the banana bread from the oven and leave to cool in the pan for 10 minutes before removing from the loaf tin and letting it cool on a cooling rack until lukewarm.
- Slice and serve while lukewarm.
Notes
- Use very ripe bananas to get the most delicious result. Mine were covered in brown spots without being mushy.
- Serve with lashings of butter or dairy-free alternative.Â
Nutrition
Calories: 335kcalCarbohydrates: 43gProtein: 5gFat: 16gSaturated Fat: 2gCholesterol: 27mgSodium: 57mgPotassium: 190mgFiber: 2gSugar: 22gVitamin A: 58IUVitamin C: 2mgCalcium: 32mgIron: 1mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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