Beautiful Banana Bread

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Bananas at their best!

I discovered four of these lurking in my fruit bowl today.  I used one in a quick banana and oat-milkshake for the children and then there were three.  These three to be precise.  So I thought it was about time for banana bread! 20160104-192327.jpg It’s often time for banana bread in our house, not only because it uses up these beauties, but because it’s dead easy to make, and because it’s really yummy for a teatime treat or a mid afternoon snack.

This is a brilliant and basic dairy free banana bread recipe, it’s light and moist because of the bananas and the oil, and it’s not too sweet.  The recipe calls for very little maple syrup alongside the overripe bananas and a handful of dates.  The fruit and syrup sweeten the bread perfectly, so it needs no refined sugar at all.  This recipe only needs 2 very ripe bananas, so I’ve still got the one left for my porridge tomorrow.

I’ve used weights in grams but also given measurements in US cups which can be a lot easier to use if you have a set to hand.

20160104-192530.jpgMakes 2 small loaves, or one large loaf.

Wet ingredients

  • 2 medium ripe bananas – the riper the better. (20p)
  • 70g or  1/3 of a cup of coconut oil or olive oil. (47p)
  • 50g or 1/4 cup of honey or maple syrup (44p)
  • 2 eggs (70p)
  • 1 teaspoon vanilla extract (22p)

Dry ingredients

  • ½ teaspoon salt
  • 220g or 1¾ cups of brown self raising flour (29p)
  • 1/2 cup of chopped dates (86p)

Heat your oven to 200 degrees c and prepare your loaf tin/s with parchment paper.  I buy loaf tin paper case which are wonderful and save a whole lot of faffing about.

The method could barely be simpler, the dry ingredient need to be combined in a bowl,

20160104-192448.jpgThen, in a separate bowl, all of the wet ingredients need to be either mashed and beaten together or blended with a stick blender.

20160104-192428.jpgNext, combine the wet ingredients with the dry ingredients, stir them briskly through and pour the mixture straight into the tins and pop them into the hot oven.

20160104-192404.jpgSmall loaves should take about 20 minutes to bake, one large loaf should take around 35 minutes.  The cakes are done when the top is a light golden colour and a knife poked into the centre comes out clean.

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These little loaves of goodness come to £3.18 to make from wholly organic ingredients.  Take them back to work with you to sweeten the first week back of the new year, or eat them with a cuppa when you get home, or warm a slice through and have it with ice-cream for pudding , It’s actually really good lightly toasted with a little butter on for breakfast too…. Whichever way you choose to consume them, it’s a massive improvement on them rotting away in the fruit bowl.

 

 

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