Whilst I have a whole host of travel blog posts planned, I can’t ignore that I made some delicious banana bread at the weekend and it would be almost criminal of me not to share the recipe straight away.
Over the weekend we had a bunch of over-ripe bananas that were heading for the bin, but I managed to save them and create this tasty treat.
Made with whole-wheat flour and sweetened with honey, this banana bread is also a lot healthier than most, which are packed with refined flour and lots of processed sugar. If you’d like to make this loaf vegan, the eggs can be swapped for flax eggs, and you can use a milk alternative or water instead of cow’s milk.
Banana Bread Recipe
Makes 1 loaf (which has approximately 12 slices)
- ⅓ cup olive oil
- ½ cup honey (or maple syrup)
- 2 eggs
- 2 large bananas (mashed)
- ¼ cup milk
- 1 teaspoon bicarbonate of soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, plus more to swirl on top
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- Preheat oven to 165 degrees Celsius and grease your loaf pan.
- In a bowl, beat the oil and honey together with a whisk.
- Add the eggs and beat well, then add the mashed bananas and milk.
- Whisk in the baking soda, vanilla, salt and cinnamon.
- With a wooden spoon, stir in the flour.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. You can also add banana slices for decoration at this point.
- Bake for 55 minutes, or until a toothpick inserted into the centre comes out clean
- Let the bread cool slightly before slicing.
As this bread is moist and contains fresh fruit, it will only keep for a few days at room temperature and around 4 days in the fridge. If you can’t manage to finish the loaf (not likely), it can also be frozen and stored in the freezer for up to three months. If you slice the bread before freezing, you’ll be able to defrost individual slices for a quick snack!