I always try to use all the food I buy, and when I see the bananas in my fruit basket turning black, I try to use them as a sweetener in the cooking or puddings or make a loaf of delicious banana bread. This quick and straightforward recipe is delicious. Banana bread could also be a great alternative to breakfast oatmeal or as a ‘to go’ snack. It would taste even better with nut butter and natural or coconut yoghurt.
2 large ripe bananas
3 tbsp honey
3 tbsp coconut oil, and 1 tsp to grease the baking tin
1 tsp ground cinnamon
a pinch of nutmeg
1/2 tsp bicarbonate of soda
200g of grounded almonds
Preheat the oven to 200°C and grease a baking tin with a teaspoon of coconut oil.
Add bananas, honey, coconut oil, cinnamon, nutmeg and bicarbonate of soda into a high-speed food processor and blend until well incorporated. Alternatively, mash bananas in a large bowl and mix up with the rest of the ingredients.
First, add the eggs to the banana mixture and once they are well incorporated add grounded almond flour.
Pour the mixture into an already greased tin and bake in the heated oven for about 35-40 minutes until a wooden cocktail stick or skewer inserted into the centre of the loaf comes out dry.
Make sure you allow your bread to cool down before removing it from the tin. The Bread can be kept in an airtight container in the fridge for up to 5 days.