I mean, who hasn't made a banana bread in 2020? This has for sure been the year for this yummy cake spamming everyone's Instagram feeds- especially during the months of the C-word!
One of the reasons that everyone had a bash at this homely loaf is that it is a good way to use up old bananas- and because it really is so easy! It is also a good source of fibre and makes you look cute and domesticated on social media... haha!
245g of flour (spelt, or gluten-free or regular!)
75g of brown sugar or 2 tablespoons of Agave nectar
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of Himalyan salt
75ml coconut or olive oil
1 teaspoon vanilla extract
4 small overripe bananas mashed
50ml almond milk, use only if needed
Tasty add-ins that I used:
Handful of chopped walnuts
1 tablespoon of broken raw chocolate pieces
You can also try cinnamon
Pre-heat oven to 280 degrees.
Add the bananas to a mixing bowl and mash well, add in the remaining wet ingredients and mix well. Add the dry ingredients to the wet ingredients and mix until just until incorporated. Do not over mix. The batter will be slightly thick and a few lumps is OK.
Pour the batter in a loaf pan which has been greased with oil or butter and bake for approx 35-50 minutes- keep an eye on it! Ovens are different, so use your best judgement. You can test if it is done by using a toothpick, if it comes out clean, it’s ready.
Let the banana bread cool, slice and enjoy!
Have a go and tag me in your photos on the 'Gram!