I’ve been dreaming of cake recently, as I often do, so I whipped up this super scrummy banana bread to curb the craving. The honey and bananas act as natural sweeteners, making this loaf refined sugar free, while the walnuts add a lovely crunch and a good little hit of protein. The end result is a delicious, guilt-free treat, perfect with a cuppa and a Netflix original series!
- 75g coconut oil, melted
- 2 large bananas (the riper the better) plus one small one for the top
- 50ml milk of your choice (I use almond milk)
- 160g honey
- 2 eggs, whisked
- 200g spelt flour (or your preferred alternative)
- 70g chopped walnuts
- 1 tsp vanilla extract
- 1 tsp bicarbonate of soda
- ½ tsp cinnamon
- ½ tsp salt
- Preheat the oven to 165°C (145°C fan) and grease and line a 9×5 loaf tin.
- Mash the two bigger bananas in a large mixing bowl, leaving a few lumps here and there.
- Place the coconut oil and honey into a small bowl and heat in the microwave for a minute or two until the coconut oil has melted. Pour into the large mixing bowl with the bananas and stir. Add the eggs, milk and vanilla extract and stir until fully combined.
- Tip in the flour, bicarbonate of soda, cinnamon and salt and stir again. Once everything is mixed together, add the walnut pieces.
- Pour the mixture into the loaf tin. Slice the smaller banana in half, lengthways and place on top of the cake mixture with the inside facing up. Bake for 1 hour, or until a metal skewer inserted into the middle of the loaf comes out clean.
- Rest the banana bread in the tin until cool enough to remove and then place on a cooling rack for 20 minutes or so.
The banana bread will keep in an airtight container for 2 to 3 days at room temperature or 5 to 6 days in the fridge. Alternatively, you can slice the bread and freeze.