Hey, Hey, Hey.
It’s nearly the end of winter here and that makes my little winter heart sad. I love cold weather, hot tea, rain, blankets, soup and watching movies by the fire with my dog. Those things aren’t as wonderful in summer when it’s 42 degrees and all I want to do is sleep next to my fridge and chug down watermelon.
This is my take on banana bread which I love with a swirl of peanut butter and of course a cup of tea. To make it healthier and less yummy (Lol) you could use coconut oil in place of butter and only use bananas as a sweetener.
This makes my kitchen smell like a Disney movie and would be perfect to bake if you are having guests over for tea and cake, and you want a healthy but delicious snack.
You can often find overripe bananas at the end of the week at your local market or you could ask your local supermarket if they have any out the back.
Keep an eye for other sweet bread like apple, pumpkin, and even peanut butter bread in the future.
2 -3 overripe mashed bananas
1/3 cup softened butter or vegan butter 2 eggs or flax eggs
2 eggs or flax eggs
6 tablespoons honey or real maple syrup
1/4 cup plant-based milk or regular milk (I like soy for this)
1 teaspoon bicarb soda
1 deseeded vanilla bean or 1 teaspoon real vanilla essence
1 and 3/4 cups whole wheat plain flour
Pinch of salt
Cinnamon to sprinkle on top
Preheat oven to 170 and line a rectangle baking pan with greaseproof paper.
Combine the mashed bananas in a large mixing bowl with the softened butter, and mix until well combined and smooth. Now whisk in the two eggs, ( either flax or regular) and honey or maple syrup until the mixture is a light golden color and smooth. Then add in the vanilla bean or essence.
Mix in the milk of your choice and then sift in the flour and bicarb soda; stir until your wrists begin to ache. Pour the mixture into your prepared pan and sift a pinch of cinnamon across the top down the middle.
Bake in the oven until golden and brown (around one hour) and serve warm with extra butter, honey or peanut butter.