Banana bread is one of my favourite weekend bakes. Nothing beats the sweet warm smell of cinnamon and blueberry dancing through the house on a Saturday or Sunday morning. I love mine served warm with berry compote for that extra berry goodness and a dollop of coconut yoghurt on top.
This recipe is my take on a recipe from the original The Little Green Spoon cookbook. I have been making this for years and it never fails to impress.
Ingredients:
3 large or 4 small ripe bananas (mashed)
3 eggs
60 ml melted coconut oil
3 tbsp maple or rice syrup
300g ground almonds or almond meal for a more dense texture and additional nutrients
1tsp baking powder
2 tsp cinnamon
100g of frozen or fresh blueberries (if you don’t have 100g of blueberries you can also substitute by adding some dark chocolate or raspberries)
Utensils:
Scales
2 Mixing bowls
Baking tin – round or loaf
Wooden spoon, fork & spatula
Method:
Preheat oven to 170 degrees celcius.
In one bowl add the wet ingredients: mashed banana, eggs, coconut oil, maple/rice syrup, vanilla and mix.
In the second bowl mix all dry ingredients: ground almond/almond meal, baking powder & cinnamon.
Once dry ingredients are mixed gradually add the dry mix to the wet mix and fold together.
Fold in the fresh or frozen blueberries. I usually keep 4 or 5 to drop onto of the loaf once in the tin. Another option is to slice an extra banana down the centre and place on top of the loaf before baking.
Then pour the mixture into a greased loaf tin and bake for 45-55 minutes until a knife or skewer comes out clean.
Leave cool for 10-15 minutes and enjoy!
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