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Healthy banana bread recipe, Kitchen to Table, Yamba

Banana Bread

A quick and easy mix and bake recipe for banana bread.
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Prep Time 10 minutes
Cook Time 45 minutes
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

  1. 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.