They’re moist, very sweet and incredibly delicious. Made from mashed, ripe bananas – Banana bread is a traditional desert and a common sight in most cookbooks. Though, we’ve decided to add our own twist and flavour to it, be sure to give it a try!
3/4 medium ripe bananas – mashed.
2 eggs. If vegan use flax eggs or egg replacer.
2 tsp vanilla extract
1 tsp baking powder
1/2 tsp sea salt
175g coconut sugar
120ml coconut oil
250g flour. If gluten free use chickpea flour or alternative gluten free flour.
1/2 tsp cinnamon
Handful of walnuts of filling of choice (optional)
Oats, chopped pecans, walnuts or topping of choice (optional)
4 tbsp Butter / vegan butter
2 tsp cinnamon
1/2 tsp coconut sugar
Preheat oven to 180 degrees C. Line a loaf pan with parchment paper.
In a bowl, combine the bananas, vanilla extract, eggs/egg mix, coconut oil and apple cider vinegar. Mix well.
Add flour (sifted), the baking powder, cinnamon and sea salt and whisk to combine. Add in any extra ingredients such as walnuts.
Pour the batter into the loaf pan and smooth the top. Leave plain or sprinkle oats, coconut flakes, nuts or any other topping of choice.
Bake for 40 – 60 minutes until a tester inserted into centre comes out clean.
Remove from oven and let cool for 10 minutes. Once cooled, remove bread from pan and let it cool on a wire rack completely. Slice and enjoy !!
To make the cinnamon butter; combine the softened butter, cinnamon and sugar. Mix well and chill until serving.
Delicious with a cold cup of milk – we love it with Rude Health Hazelnut Milk