I was never really into banana bread until I had kids. They are always hungry and no matter how much I feed them they still raid the cupboards for more!
My first ever homemade banana bread was from the Hummingbird recipe book. It makes a delicious and light loaf but it has so much refined sugar in it.
I went in search for something healthier and have now found and tweaked a great recipe that is simple and tasty and uses whole wheat flour instead of plain white.
This is such a simple and fuss free recipe that requires no scales!
1/3 cup melted coconut oil
1/2 cup maple syrup (make sure it is grade A)
1 cup mashed bananas
1/4 cup milk of your preference
1 teaspoon bicarbonate soda
1 teaspoon vanilla extract
1/2 teaspoon himalayan salt
1/2 teaspoon ground cinnamon
0ptional: 1/2 teaspoon ground ginger
1 3/4 cups whole wheat/ spelt flour
1/2 cup mix-ins such as dried fruit, dark chocolate chips, walnut or pecans.
Preheat the oven to 165∘c and line a loaf tin with a liner or parchment paper.
Beat together your melted oil and maple syrup with a whisk in a large bowl. Add the eggs mixing well followed by the mashed bananas and milk.
Add the bicarbonate soda, vanilla, salt, cinnamon and ginger, and whisk until all the ingredients are well combined.
Using a large spoon, stir in the flour until just combined. Gently fold in your chosen mix-ins.
Transfer your mixture into the prepared tin. Optional: This is where I like to add a sliced banana. Peel a ripe banana and slice into three pieces length ways. Place on top of the mixture. This becomes lovely and caramelised once baked and looks great!
Place in the oven and bake for 1 hour. Leave to cool in the tin for 10 minutes. transfer to a wire rack to cool.
Once you’ve made this, I guarantee you’ll be making it again and again!
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