Delicious banana bread!

Quick and easy, you really can’t go wrong with this loaf. Low on sugar & high in taste, you can even add a few dairy free chocolate chips for a little treat.

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup honey, maple syrup or rice malt syrup
  • 2 eggs (omit if making vegan version, add 4 tbsp extra olive oil or coconut cream)
  • 2 large or 3 small bananas, mashed
  • 1/4 cup of milk of your choice (almond milk tends to work best)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon, plus more to dust on top
  • 1 3/4 cup wholemeal self raising flour
  • Optional: 1/2 cup of walnuts mixed through or dairy free chocolate chips on top

Instructions

  1. Preheat oven to 165 degrees celsius and line a 9×5 inch loaf pan.
  2. In a large bowl, mix the oil and honey/maple together with a whisk. Add the eggs (if required) and beat well, then whisk in the mashed bananas and milk.
  3. Add the vanilla and cinnamon, whisk to blend. Lastly, switch to a big spoon and stir in the flour. If you’re adding the chocolate chips or walnuts, gently fold them in now.
  4. Pour the batter into your loaf pan and sprinkle lightly with cinnamon & extra chocolate chips.
  5. Bake for 40 to 50 minutes, or until a toothpick inserted comes out clean. Be careful here as it can sometimes get quite brown on top but not be cooked inside. If that’s the case, cover it in foil & let the cooking continue.
  6. Let the bread cool in the loaf pan for 10 minutes, (I usually can’t wait this long!) then transfer it to a wire rack to cool further.

Notes
Recipe adapted from Cookie+Kate.

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