Lockdown Baking 6.0

If you haven’t had a crack at banana bread have you really lived through a lockdown??

This is our easy no-fail banana bread, no beating required, just mix and pour. Simple, wholesome ingredients mean that you will have most things in the fridge or pantry already and it’s a wonderful way to use up those over ripe brown bananas. This recipe makes a very moist, dense banana bread - but that’s how we like it. It’s low in added refined sugars, high in fibre and delish! We topped it with sliced figs for a pop of colour, but banana slices look amazing too.

Usually we cut this up into snack size pieces and freeze for lunchboxes, but this one didn’t last long enough.

Happy Baking!

Lockdown Banana Bread

Ingredients

3 brown bananas, mashed

2 large eggs

1/3 cup natural yoghurt

1 heaped teaspoon of cinnamon

1 teaspoon vanilla extract

1 tablespoon maple syrup, honey, golden syrup

90g soft unsalted butter (could use 1/3 cup of melted coconut oil if you prefer)

200g wholemeal self raising flour

1/2 cup oats

Method

Pre heat the oven to 180 degrees fan forced.

Line a loaf tin with baking paper and grease with butter or baking spray.

Sift flour (if you can be bothered) into a large mixing bowl, add oats and cinnamon. Mix together.

In a second bowl mash bananas, eggs, yoghurt, vanilla and honey. Add melted butter or oil. Whisk together to mix well.

Add all wet ingredients into the flour and oats. Using a wooden spoon gently stir until just combined. Pour mixture into tin.

Slice 3 fresh figs into think rounds and arrange on top. You could also sprinkle with chopped walnuts and brown sugar for crunch, chocolate chips, or a banana sliced length ways.

Bake at 180 degrees for 40 minutes, or until cooked through. Bring the tin out of the oven and let it cool before removing the bread from the tin.

Slice and freeze, share with neighbours, or enjoy it all yourself!