Banana Bread

Banana bread is just one of those classic, comforting breakfast foods. Or a mid afternoon snack. I love it particularly studded with plenty of crunchy walnuts, toasted with crisp edges, and smeared generously with peanut butter or almond butter, as with toast. Nutella or speculoos would be really good too, for a little naughty treat.

This recipe is really good because 

  1. it's easy to make: one bowl wonders call my name 
  2. It's healthy and good for you: yes coconut oil, no refined sugars and wholewheat flour. Yes. 
  3. It tastes SO GOOD 
  4. I love banana bread (duh)

It's a simple one bowl cake/ bread- whisking together the wet ingredients (coconut oil, honey, eggs, mashed bananas), then folding in the dry ingredients (wholewheat flour, leavening, cinnamon, salt and chopped toasted walnuts). The nuts are technically optional, but the crunch in the fluffy moist banana bread is so good- and do take the effort to toast the nuts gently (don't burn it!) and it adds a warm toasty flavour. 

As with all great banana bread, make sure you use super ripe, squishy bananas! They really do amp up the banana-y flavour and natural sweetness. 

Happy baking! 

Banana Bread 

1/3 cup coconut oil

1/2 cup honey/ maple syrup 

2 eggs 

1 cup mashed banana 

1/4 cup milk 

1 tsp baking soda 

1 tsp vanilla 

1/2 tsp salt 

1/2 tsp cinnamon 

1 3/4 cup wholewheat flour 

1/2 cup chopped, toasted walnuts 

Combine wet ingredients, add in baking soda, vanilla, salt, cinnamon. Fold on the flour and walnuts. 

Bake in a greased and lined 9x5" loaf tin at 165 degrees Celsius for 55-60min, or until a skewer inserted into the centre comes out clean. 

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