Smart Monkey Banana Bread Recipe


I love a good #bananabread. I normally use very ripe bananas because of its natural sweetness and also it’s the secret to a moist loaf. We always have a ton of fresh fruits for the crew and bananas are always the first ones to go overly ripe. Our galley would churn out croissants, petit Danish pastries and banana bread as tea time treats for our nautical homies, always swiped out at the end of the day.

Baking is a great & satisfying summer activity for kids. I’m sharing my recipe, try it to calm the monkeys. I hope you have the chance to bake it this weekend! Have fun!

5 ripe bananas, mashed; 2 med ripe bananas, cut lengthwise
3 large eggs, room temp
120ml sunflower oil (I also use olive oil as substitute or 170g unsalted butter, softened in room temp)
360 ml whole milk
5 ml 1 tsp pure vanilla extract
375g flour
230g organic coconut sugar
100g dark brown sugar
4g or 1 tsp baking soda
4g or 1 tsp baking powder
3g or 1/2 tsp cinnamon powder
160 g walnuts, chopped (optional)
160g chocolate chips (optional)

Pre-heat oven 175 C Gas 3/ 350F. Combine all wet ingredients together – Mashed bananas, eggs, oil, milk and vanilla. In a separate bowl, add all dry ingredients. Add dry to wet and mix for 4 minutes. Batter should be lumpy. Pour in greased, lined loaf pan. (Sliced bananas to add on top at 30 mins mark). Bake for 50 minutes to 1 hour. Insert a toothpick to test, if clean when you pull out, it’s done. Remove &cool down down for a few minutes. Relax, make a pot of tea or coffee & if you’re like me, a glass of chenin blanc. Laugh out loud for a job well done, then remove from pan.
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Tu me manques, mes amis à Marrakech 🥲 Je suis impatient d’être de retour et de te revoir


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