Yumm! Banana bread, so delicious and soft, this can be a dreamy breakfast, dessert or a to-go snack! Great recipe, all in one bowl, no mixer needed!
The banana is a nutritional powerhouse, with great energy supporting carbohydrate and heart-healthy potassium.
Bananas are an excellent source of potassium and supply vitamin B6, fibre and carbohydrate, and some vitamin C.
I enjoy eating bananas every day and also love to add them to my smoothies, when the bananas are riped you can make banana pancakes or try this lovely banana bread recipe.
My tip for an extra creamy smoothie is to freeze bananas by peeling the skin off and freeze them, add the frozen bananas to your smoothies for a cool and extra creamy addition.
- 3 medium bananas ripe
- 100 g unrefined natural cane sugar or coconut sugar
- 60 g melted butter or ¼ olive oil/ coconut oil/ grape seed
- 180 g organic all-purpose flour you can also substitute in spelt flour or half of it in whole wheat flour
- 1 tsp baking powder
- 1/2 tsp sodium bicarbonate
- 1 tsp cinnamon powder
- 2 tbsp oats
Heat the oven to 170 C
Mash the bananas with a fork or a potato masher and add the sugar and mix well, then add the melted butter
Mix together the flour, baking soda and baking powder
Mix the dry ingredients with the wet ingredients
Pour into a loaf tin with baking paper.
Sprinkle on top the oats and the cinnamon powder
Bake in a preheated oven (170 C) for 45 minutes.
Take out of the oven and leave to cool before eating! Bon Appetit!
If the banana bread is starting baked from the outside but the inside is still raw, after 35 minutes, cover with aluminium foil and bake for another 10-15 minutes until ready.