We all have a great go to banana bread recipe floating around the house somewhere as it's one of the most popular loaves of all time. I have had my recipe up on the fridge so that after I had my second boy 3 weeks ago my fiance could whip it up in a flash ..... hmmmm, well at least I thought he would ( he didn't, but I had to try ). You can make this bread into individual muffins also and then freeze them for lunches. They stay perfectly moist and defrost in a matter of minutes.
50g coconut oil
1/3 cup muscovado or coconut sugar
3 large bananas (the riper the banana's the better the cake)
2 free range eggs
2 tsp cinnamon
1 cup spelt or organic flour
1/2 cup brown rice flour
1 tsp baking soda
1 tsp baking powder
1 Tbsp ACV (apple cider vinegar to activate)
Handful of walnuts (optional)
1 tsp of ground or freshly grated nutmeg (optional, but delicious)
Preheat the oven to 170°C
In a processor add the ingredients listed in order as listed above leaving out the walnuts. Process until incorporated. Fold in your walnuts. Pour the mixture into a greased and lined loaf tin (or make into individual muffins)
Decorate the top with your choice or coconut flakes, pumpkin seeds, oats or crushed walnuts
Bake for 40-45 minutes, muffins will take about 20-25 minutes to bake.
Makes 12 muffins or 1 loaf
Store in the fridge for up to a week or up to 3 days at room temperature. Will freeze well for up to 3 months.
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