It’s been another trying week, and when I came home from work yesterday I realized that I haven’t been keeping up with my bananas!
Thoughts About This Recipe:
- The first thing I noticed was how many wet ingredients the recipe called for- and the loaf was definitely moist!
- I opted for coconut oil and honey, and I probably skimped a bit on what was called for. Still very moist results!
- I was really impressed with how beautifully this banana loaf sliced! It held together amazingly well and formed solid, thick slices with very minimal crumbling!
- I liked that this loaf wasn’t overly sweet but still deliciously satisfying. This is a win in my books because I love snacking on baked goods in the morning (when I don’t yet have an appetite for mega-sweets). It would be fantastic topped with your favourite nut butter.
- If you have a hot oven, tread carefully. I found that the loaf didn’t need to bake for the maximum suggested time of 55 minutes, but started to look ready around 45. I ended up baking for a little over 50 minutes.
- I sprinkled my loaf with a little cinnamon, brown sugar, ground flax and hemp seeds before it went in the oven -highly recommend 😉
Room for improvement:
- I didn’t take the time to sift my dry ingredients enough. #fail
- My loaf didn’t cook evenly – this was more interesting to me than anything else, as it’s not a problem I’ve experienced with my loaf pan before!
- The recipe suggests you can go vegan and sub in flax eggs, so this may be my next experiment.
Final Score: A-
This recipe definitely gets my recommendation!