Overripe bananas? make some banana bread! It’s great for a dessert, snack or breakfast on the go and substitutes all the bad ingredients for natural whole ingredients. The riper bananas you have the naturally sweeter the bread will taste and this recipe contains no added sugar or oil.
Now I’ll have to be honest I rarely weigh my food when it comes to cooking or baking as I prefer to just experiment and throw things into a bowl but I will do my best to give an accurate representation of how I made this delicious bread!
- 160g of wholemeal flour
- 1 tsp of bicarbonate of soda
- 1 tsp of cinnamon
- 300g of mashed overripe bananas
- 3 eggs
- 3-4tbsp of honey, maple or agave syrup
- 150ml of natural yogurt
- 20g of cranberries/raisins/walnuts/pecans etc (optional)
- Preheat the oven to 160C fan and grease a loaf tin Then mix all the dry ingredients into one bowl (flour, soda, cinnamon).
- Mix all the wet ingredients into a separate bowl (bananas, eggs, natural sweetener of choice, yogurt) and then stir it into the dry ingredients quickly.
- Scatter around any optional dried fruit or nuts into the bread mixture and pour into the loaf tin being sure not to pour to the top as the bread will rise. I used a couple of loaf tins as well as I had too much mixture.
- Bake for 1 hour – 1 hour 10 minutes watching regularly, when a knife or toothpick is inserted into the mixture it should come out clean when ready.
Let the bread cool, it can then be eaten warm or cold on it’s own or with a spread or custard. They can also be left in the fridge and taste great even on the third and fourth day!