Monday, February 24, 2014

Dairy Free Banana Bread Cafe Style

Dairy Free Banana Bread Cafe Style

Top of the morning to you Beach Dwellers
For some time now, I have been trying to nail a great recipe for cafe style banana bread.  My mum has been baking banana bread since I was a child, but her version was a paler cakey style, with lemon icing.  Although lovely, it was really nothing like the banana bread I grew to love when I began to frequent cafes on a daily basis, 11 years ago with my first new born and a big dose of the baby blues.

To say I ate my way back towards good mental health, is probably only part of it, but I did grow to love the stuff and came to realise all too soon, that if I continued to eat this cafe staple on a daily basis, my butt, would grow as quickly, as my new little bundle of joy. 

That being said, it is nice to have finally found as close a version as I have to date, to cafe style banana bread, in Donna Hay's easy recipe.  Yet again Donna has given her readers a simple, yet fool proof recipe.  This time in the form of this cafe style banana bread, which is not only delicious, but actually tastes and resembles its cafe cousin.

I love Donna's simplicity and her use of every day ingredients to create wholesome and delicious food, which really appeals to a home cook like me.  I can highly recommend this recipe as fabulous, fool proof and very authentic to it's cafe roots.

Fear not the visible oil droplets, it's just oil spray residue I used on the loaf tin.

Dairy Free Banana Bread

4 ripe bananas
1/2 cup extra virgin olive oil
3 eggs
1.5 cups loosely packed brown sugar
1 teaspoon vanilla extract
1.5 cups self raising flour sifted
1 teaspoon ground cinnamon
cooking olive oil for spraying

Preheat oven to 160 C or 325 F.
Grease and line a loaf tin with baking paper.
Put the banana flesh into a mixing bowl and mash with a fork.
Add the oil, eggs, sugar and vanilla and mix well to combine.
Add the cinnamon and flour and combine well.
Pour into the loaf tin.
Bake for 1 hour and 10 minutes.
Cool in tin for 5 minutes before turning out onto a wire rack.
Allow to cool completely, before slicing.
Slightly adapted from Donna Hays Simple Banana Bread

Mr Beach House's verdict:  He thought I had bought it and said "It's not as good as yours darl."  But he had to say that, didn't he?  He never held back in eating it though.  I think it is the best one I have made so far and probably the one I will continue to make, as it is as close to professional as I have ever got banana bread.

For more simple baking recipes go here.

Have a good week Beach Dwellers.

If you would like Desire Empire posts to come straight to your inbox every ten days or so, you can sign up here for my Newsletter.

Today I am linked up here
Sunday Showcase
Metamorphosis Monday
Chef in Training
Wow Us Wednesday
Feathered Nest Friday
Foodie Friday
Show and Tell Friday
Tatertots and Jello
Best of the Weekend
Show Stopper Saturday
Take a Look Tuesday


  1. Simple. I bet this is better than any box I opened and prepared from.

  2. Love banana bread and always love Donna Hay's recipes!

  3. Great! She does a great job doesn't she... and so have you with the photos... I have quite a few frozen bananas and I wonder if they would be OK in a cake recipe - will try.

  4. Seana
    I used frozen and they were fine.

  5. Mmmm. This looks fantastic. I have some bananas I need to use right now, so I think I will try this during my weekend baking. Thanks for sharing. Found you on the Romantic Home link party, and I am pinning this recipe.


Related Posts Plugin for WordPress, Blogger...