One of my favourite things to enjoy with a cup of tea, is this banana bread. It’s moist, light and spongy, but also crispy on the outside. No need for a mixer in this recipe, clean up is easy and you can make everything in one bowl- Does it get any better?
What’s more-its Gluten free, Dairy free and refined sugar free- just in case you’re making this for any food intolerant friends! 🙂
P.S. this is one of the few times where you can vary the ingredients in the recipe, so feel free to mix it up. A banana and peanut butter bread or a banana and chocolate bread are pretty great renditions of this too!
If this is calling your name… Keep reading for all the important deets below!
First up: INGREDIENTS (all 9 of you)
- 100g raisins
- 200g white spelt flour -GF (but you can equally use plain white flour)
- 1.5tsp ground cinnamon
- 2 tsp baking powder
- 150g honey , agave or maple syrup
- 100 ml of coconut oil/ sunflower oil
- 2 eggs- (you could also use 2 flax eggs +6 tbsp water)
- 3 ripe bananas
- 50 g of nuts of your choice- walnuts, hazelnuts or almonds are great.
Optionals:
- Blueberries (I added these at the end )
- Cacao powder
- Raspberries
- Peanut better/ Almond butter/Hazelnut butter
The how to bit:
First step: get the oven heated up to 150C. Grab your loaf tin and pop in some parchment paper.
Next, soak your raisins in a bowl of water – this makes them plump and super juicy and just all round better raisins.
Dry ingredient time: Sift the flour, cinnamon and baking powder in to a large bowl and mix together.
Wet ingredient time: Mix the honey, eggs and melted coconut oil (heated in the microwave =easiest) Mash up the bananas well and add to the mix. Stir well until there’s only tiny pieces of banana in the mix!
Now pour the wet ingredients to the dry ones. Drain the raisins and stir along with your nuts of choice. Generally I would crush the nuts in my hands first in to small pieces- but make sure to save a few for the top though!
At this point you can add in any optionals : cacao powder would add an luxurious chocolate flavour , whilst the peanut/almond butter will add a lovely pop of nutty-ness to the mix.
Pour the mixture in to your prepared loaf tin and throw in the extra nuts left aside. At this point in time, I added blueberries to finish.
Bake for 1hr 15 minutes – you can test it by popping in a skewer and it should come out clean. Quick clean of that mixing bowl and you’re done..Phew! 😀
Leave to cool for 5-10 minutes to cool on a wire rack.
Now time to enjoy! Pop on that kettle and serve warm. After 3 days if it gets a little stale, pop it in the toaster and add some butter (my personal fave) or warm it for a while in the oven and it will come out as equally yummy as the first time! ❤
Bon appetit!
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