We always keep a batch of this cake in our freezer – ready whenever we need it. Banana bread is so easy to make and can be adapted to use up any flours/nuts/dried fruit you have in your kitchen. This recipe uses only good-for-you ingredients, and none of the nasties you’d find in shop-bought cakes.
Makes 1 loaf
You will need:
- 3 ripe bananas (plus 1 for decorating)
- 3 eggs
- 1 tbsp coconut oil or organic butter, melted
- 2 tbsp honey
- 3 tbsp milk of choice (we used oat milk)
- 1 tsp baking powder
- 1 tsp cinnamon/vanilla seeds (or both)
- 2 cups flour (use any healthy flour you like – almond, coconut, buckwheat, brown rice, oats. We used a combination of all 5)
- 1/4 cup chia seeds
- 1/4 cup ground flaxseeds (or sunflower seeds)
- Small handful chopped dates or sultanas
- Small handful chopped pecans or walnuts
- Large handful blueberries
- Preheat the oven to 160°C/325°F/gas 3, and grease a non-stick loaf or cake tin with coconut oil.
- Mash three bananas in a large bowl, then add the eggs, coconut oil, honey and milk. Whisk until combined.
- Add the remaining ingredients to the bowl and mix together until just combined.
- Spoon the mixture into the baking tin and level with a spatula. Slice the fourth banana into three strips and lay on top.
- Bake for 50 mins until golden brown and firm to the touch. If it starts to brown too much during cooking, cover with foil. A skewer inserted into the centre of the cake should come out clean.
- We love this served with natural yogurt / with a little smear of butter / with peanut or almond butter and extra banana slices.
Store in an airtight tin in a cool place/fridge for up to 4 days. Freeze for up to 3 months.
Try adding a handful of dark chocolate (preferably 90% minimum cocoa), chopped into chunks, to the mixture.
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