BANANA BREAD RECIPE

BANANA BREAD RECIPE

 

Bananas are one of those fruits that will sit in the fruit bowl, slowly blackening away and softening before anybody realises what’s happened. We all have good intentions but sometimes things, like bananas get overlooked and once they’re black and soft, nobody wants to eat them. That is until they’re turned into this delicious and nutritious  banana bread.

As a young girl we would bake banana cake, then as banana cakes became out of vogue, banana muffins became the thing to have. Now for the last decade or so, it’s been Banana Bread with it’s many variations.  Fresh or toasted, french toast, plain or served with fruit and yoghurt, my easy banana bread recipe is both delicious and easy to make.  It fills the house with that warm, comforting smell that’s enticing you to go eat it. And who wouldn’t want to munch on a slice of this moist, grain, dairy, gluten and refined sugar free loaf.

Dare I even mention it as a dessert topped with a scoop of vanilla ice cream, a drizzle of maple syrup and a sprinkling of toasted flaked almonds, mmm. Wrap a slice or two and take to work or school. What about breakfast served toasted with a handful of ripe, plump berries and a couple of spoonfuls of coconut yogurt….feeling like some? Then what are you waiting for ? Let’s get baking this easy BANANA BREAD recipe.

Ingredients

1 cup Almond Flour, blanched 
¾ cup Tapioca Starch
2 tablespoons Coconut Flour
3 teaspoons Baking Powder
¼ cup Raw Caster Sugar
¼ teaspoon Cinnamon Powder
Pinch Sea Salt
3 Eggs, lightly whisked
2 tablespoons light Olive Oil or Coconut oil, melted
½ teaspoon Vanilla Extract
2 Bananas ( 1 cup), mashed with fork

TOPPING

1 Banana, peeled and cut in half  lengthwise (optional)
¼ – ½ teaspoon Cinnamon Powder
½ – 1 tablespoon Raw Sugar
2 – 3 tablespoons Flaked Almonds (optional)

METHOD

Preheat the oven to 200 °C ( 180° C fan forced).

Into a large bowl add all the dry ingredients and using a fork or whisk stir until well combined and lump free.  Add wet ingredients and stir until combined.

Pour batter into a baking paper lined  (sides and base) loaf tin (22 cm x 11 cm). Arrange banana halves on top and sprinkle with combined cinnamon and sugar and top with flaked almonds.

Put the banana bread into oven and bake for 50-60 minutes until a skewer inserted in the centre comes out clean.

Remove the banana bread  from oven and set aside for 15 minutes in the loaf tin. 

Remove the banana bread from the loaf tin and put onto a cooling rack to cool for a further 15-20 minutes.  Slice and serve.

Keep in a cool place or freeze

Makes 10 slices

BANANA AND BLUEBERRY PANCAKES(Opens in a new browser tab)

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