Banana Bread

There are loads of recipes out there for banana bread but I love this one as it’s easy to put together, tastes delicious, and is pretty healthy to boot! This recipe has been adapted from one by Teresa Cutter aka The Healthy Chef.

I make a loaf of banana bread and freeze it so that I have it on hand for when I feel like a slice for breakfast or a snack. I pop it in the toaster to warm it up and make it nice and toasty, then I spread it with some butter and a drizzle of honey. Yum!!

To make this recipe, you will need:

A loaf pan
A mixing bowl
A mixing spoon
A cooling rack

Banana Bread

A quick and easy mix and bake recipe for banana bread.

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Prep Time 10

Cook Time 45

Servings 7 slices

Equipment

24 x 10 cm loaf pan
a large mixing bowl
a mixing spoon
a spatula

Ingredients

450 g ripe bananas, peeled
2 eggs
125 g honey (or brown sugar or maple syrup)
100 ml olive oil
175 g flour (spelt or regular)
2 tsp baking powder
1/2 tsp bicarb soda
1 tsp ground cinnamon
125 g almond meal
50 g pecans, roughly chopped
25 g shredded coconut
1 banana, extra, peeled and sliced in half lengthways to garnish

Instructions

Preheat the oven to 170C (fan forced). Grease and line a 24cm x 10 cm loaf tin with baking paper.
Place the peeled bananas into a large mixing bowl and mash them. Add the eggs, honey and oil and whisk to combine.
Sift the flour, baking powder, bicarb soda, and cinnamon into the bowl with the wet ingredients and add the almond meal and mix until just combined. Next, add the pecans and coconut and mix to incorporate (avoid overmixing to ensure the banana bread has a tender crumb).
Spoon the batter into the prepared loaf tin and top with banana halves, cut side facing up. Pop the loaf into the oven and bake for 45 minutes, you may want to rotate the pan after 35 minutes to ensure even cooking, or until golden and cooked when tested with a skewer. If browning too quickly cover it with a piece of alfoil.
Cool in the tin for 5 minutes before removing it from the tin and transferring it to a wire rack to cool. Serve warm or toasted with butter and honey.

Notes

Banana bread freezes really well. Slice the loaf and put it in a freezer bag, I place a piece of baking paper between each of the slices to make it easy to separate once frozen, and freeze for up to 1 month.