Banana bread is so easy to make and if you serve it with a little coconut yoghurt or nut butter, it is the perfect winter afternoon pick me up with a cup of herbal tea.
The other day I found 3x half eaten bananas in my kitchen. My daughter loves opening up a banana but apparently not eating the whole thing! To make sure I didn’t waste them, I used the offcuts plus an overripe banana I had frozen. #wastenotwantnot
Makes 1 loaf
- 350 g ripe banana (around 3x medium bananas)
- 1 teaspoon of vanilla
- 1 teaspoon cinnamon
- 4 free range / organic eggs
- 60 g (2 tablespoons) of something sweet- I often used stewed apple, today I used stewed quinces. You could also use good quality honey, maple syrup or rice malt syrup.
- 70 g (1/4 cup) macadamia nut oil or coconut oil
- 1/2 tsp baking powder
- 1/2 tsp bi carb soda
- 150 g ( 1 3/4 cups) almond meal
- 50g (1/4 cup) coconut flour
- 25 g (2 tablespoons) chia seeds
- 2 heaped teaspoons maca (optional)
- Preheat your oven to 180 C.
- Combine banana, something sweet, oil, cinnamon, vanilla, eggs, bicarb and baking powder. You can do this by hand in a large bowl. I throw it all into my Thermomix.
- Add the almond meal, coconut flour, maca (if using) and chia seeds and mix well.
- Lightly grease one loaf tin
- Pour batter into the tin and bake for around 45 minutes ( a skewer inserted into the centre should come out dry). You may need to cover with foil during baking so its doesn’t become too brown.
- Optional: sprinkle with some shredded coconut or chopped nuts for some extra texture.
- Remove from the oven and allow to cool before turning out the loaf.
I love to eat it as is, or spread with a little nut butter or coconut yoghurt.