The Ultimate Banana Bread

Nothing says “comfort” like a straight-from-the-oven loaf of banana bread, and this one is incredibly decadent, spongey and super moist. It is naturally sweet thanks to the over-ripe bananas, with undertones of caramel from the date nectar and maple syrup, and a slight spice from the cinnamon. It works perfectly as breakfast, spread with some peanut butter or even on it's own as an afternoon pick-me-up. Like the vast majority of my recipes, it is free from gluten, dairy and refined sugar, and is made from healthy and wholesome ingredients - what's not to love?

Ingredients: 

4 over-ripe bananas

1 cup ground almonds

1.5 cups gluten-free flour (I recommend buckwheat or brown rice flour for the texture)

2 tbsp maple syrup

3 tbsp date nectar

2 eggs

1/2 tsp vanilla extract

1/2 tsp sea salt
1/2 tsp baking powder

2 tbsp melted coconut oil + extra for greasing

2 tbsp ground cinnamon

Optional add-ins: 2 tbsp chia seeds, 2 tbsp cacao nibs, handful of raisins/sultanas, handful of blueberries/raspberries.

Method:

1. Start by pre-heating the oven to 160C and grease a loaf tin with coconut oil. 
2. Whisk the eggs, maple syrup, date syrup, coconut oil and vanilla in a large bowl, then mash the bananas with a fork and add them to the bowl. 

3. In a separate bowl, mix together the flour, ground almonds, salt, cinnamon and baking powder.

4. Add the dry mixture to the wet mixture and stir well. 
5. Pour the mixture into the loaf tin and allow it to bake for 50-60 mins.

6. Allow the bread to fully cool (30 minutes) before removing from the tin.
7. Best served with a thick slab of peanut butter and a drizzle of honey.

I’d love to know what your favourite banana bread add-ins are? Do you like yours loaded with blueberries, crunchy peanut butter, dark chocolate chips, walnuts and pumpkin seeds? Or do you prefer this simple, classic loaf just the way it is?