Inspired by the sunny days and already turning yellow fields banana bread felt like the perfect sweet, aromatic & healthy late summer afternoon treat. The recipe is easy as a piece of cake (a cinnamon – banana one) and on top with a healthy flair – no sugar and no dairy. You can easily turn this into a gluten free bake by substituting the flour with any non-wheat flour of your choice.
You will need:
3 large ripe bananas
¼ cup honey (more or less depending on your taste)
¼ cup sunflower oil
2 not full cups flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1 tsp cinnamon (I put more than 2 but I am a cinnamon addict)
Handful of walnuts and raisins (or any nuts or dried fruits of your choice)
Blend the ripe bananas with a blender until smooth. Add the oil and the honey and mix. If you feel that the mixture is too tick add a dash or two of dairy-free milk.
In a separate bowl mix the flour, baking soda, baking powder, salt and cinnamon. Add the banana mixture. Once nicely blended add the nuts and fruits of your choice.
Pour into a loaf tray, but remember the batter will rise slightly.
You can be creative with decorating your bake – try sprinkling some leftover nuts or slices of less ripe bananas or whatever you feel like today!
Bake in preheated oven at 200 C for about 15 mins. Then cover the top with foil and bake for about 40 more.
Enjoy with a cup of coffee with a cinnamon sprinkle!