Banana Bread

We love this simple dessert. There is something deeply comforting about banana bread — perfect for those moments when you crave something sweet, but a fresh banana just isn’t enough. Bananas bring moisture, natural sweetness, and rich flavor to this loaf, so there’s no need for fancy ingredients. The cake stays moist for days and is easy to pack for school or to grab a slice of late in the morning.

We add a touch of cinnamon and a bit of almond flour to give it that distinct aroma that sets it apart from other banana breads. The recipe comes from one of Michael Suas’s books, and we loved it from the very first time we made it. If I remember correctly, it was the first sweet bread I ever baked.

Even today, it remains close to our hearts. We have many sweet loaves in our repertoire, but every now and then we return to this one — and when the banana aroma fills the air, we always ask ourselves why we don’t make it more often.

For the vegan variant, we replace eggs with ground linseeds and use almond milk instead of kefir, while keeping the same delicious taste and texture.