Heidi's One Bowl Banana Bread Recipe

My husband loves banana bread. He's always happy to see it on the counter. Heidi Swanson's one bowl recipe is simple enough to bake on a weekday afternoon. This easy banana bread recipe is the only one you'll ever need. The banana bread is nostalgic and homey. Bananas are the star. With a cup of tea or coffee, this treat is a cozy escape.

Heidi's One Bowl Banana Bread Recipe 

Some Notes

The original recipe for Heidi Swanson's One Bowl Banana Bread is found here. Heidi uses a mix of whole wheat and all purpose flour. I didn't have any whole wheat flour in my pantry but I bet it gives the bread a rustic taste. 

I use coconut milk straight out of the can for this recipe. I haven't tried it with nuts or chocolate chips yet. A sprinkling of sesame seeds on top seems like a good idea too.    

I baked my bread for forty minutes in a square pan because I like to cut it into squares instead of slices.    

Ingredients 

• 1 1/2 cups mashed, ripe bananas (about 3-4 bananas)

• 1/3 cup melted butter

• 3/4 cup of my vanilla sugar or dark brown sugar 

• 1/4 cup full fat coconut milk, yogurt, or sour cream

• 2 large eggs, lightly beaten

• 1 teaspoon vanilla extract

• 2 cups all purpose flour

• 3/4 teaspoon baking soda

• 1/2 teaspoon fine grain sea salt

Instructions 

Preheat the oven to 350°F, and place a rack in the center. 

Butter a 9-by 5-inch loaf pan, or equivalent. Place the mashed bananas in a large bowl. Stir in the butter, and then the sugar and coconut milk. Add the eggs and vanilla, and stir until well combined. Add the flour, baking soda, and salt. Mix just until the batter combines, avoid over-mixing. Pour the batter into the prepared pan and bake until golden brown, about 40-50 minutes. Let cool in the pan for 10 minutes before serving. Enjoy! xx ~ Jilly 

Quick Lime & Coconut Cream Cake

The French are fond of quick cakes. They're often made with yogurt and lemon. Here I swap the 3/4 cup yogurt for one cup of coconut cream. I also bump up the coconut flavor by using pure coconut extract. The recipe is based on one I found in a vintage (circa 1978) cookbook by the editors of Marie Claire called The Best of French Cooking.

I love the fresh lime flavor and the tropical notes of this cake. My husband seems to like it too. He has been eating a slice everyday, warmed in the microwave. I also like that it's easy to prepare. But it's a bit dense, probably because of the coconut cream. Maybe the trick is to reduce the coconut cream. I'm leaving it in your hands. If you decide to try this recipe, I'd love to know your suggestions to make it better. It's almost vegan, except for one egg. The cake benefits when served with diced tropical fruit (such as mango or pineapple) and whipped cream. My husband loves it because he likes plain citrusy cakes.