Today we make Banana Bread

Hello summer sunshine!

I’m back with the recipes again and actually one of my favourite bakes recently! I had too many ripe banana’s today and even though I can eat quite a few in a day I decided I would make some banana bread before they go off. However, I haven’t made banana bread since I went sugar free and tried to look for recipes but couldn’t find anything so I decided to experiment!

Ingredients

1/3 cup melted coconut oil

1/2 cup maple syrup

2 chia eggs (1 egg= 1 tbsp chia mixed with 3 tbsp water and left to sit for 5 minutes)

1 cup mashed ripe bananas (3 bananas)

1/4 cup almond milk

1 tsp baking soda

1 tsp vanilla extract

1/2 tsp salt

1/2 tsp ground cinnamon

1 3/4 cups of wholemeal flour

1/2 cup walnuts (optional)

Instructions

1. Preheat the oven to 165 degrees celsius and grease a loaf tin with coconut oil
2. In a large bowl, mix the coconut oil and maple syrup and whisk until combined
3. Add chia eggs and mix, then add the almond milk and mashed bananas. Mix it all but take care the coconut oil doesn’t solidify
4. Add baking soda, vanilla, salt and cinnamon and whisk together
5. Add the flour and mix with a spoon (don’t worry about the lumps)
6. Finally mix in the walnuts
7. Pour mixture into the greased loaf tin and pop in the oven for 50-60 minutes
8. Let the bread cool in the in tin for 10 minutes then 20 minutes on a wire rack
9. Enjoy warm 🙂 with tea!

 

The bread should keep in an air tight container for 2 to 3 days. If you want it for longer then store in the fridge for 5 days.

CAUTION: This banana bread will make your house smell incredible and you will want to make it every week!

Hope you enjoy it as much as we do!

Love A x