I’m going to be brutally honest here. I can’t bake, I can’t even make a Victoria sponge without it going hilariously wrong!
I decided to try my hand at banana bread one morning when I found that all our bananas had gotten a little too over ripe for me, I just can’t eat them when they are brown and squishy. So instead of making endless banana based smoothies I googled banana bread and since I am super fussy I combined about seven recipes! The first go was interesting…also gross, the second better when I added more sugar and on the third it was perfected, well about as perfect as anything gets but it’s quick, easy, healthy (ish) and super tasty!
4 Medium sized over ripe Bananas
225g plain flour – or 1/2 pint if like me you don’t own a set of scales (the shame!)
3 tsp Baking Powder
3 tbsp Brown Sugar (add more if you like, I have a sweet tooth and this was enough for me but don’t be afraid to experiment!)
2 tsp Cinnamon
1 tsp Ground Vanilla Pod
1 tsp sunflower/coconut oil
Handful of Hazelnuts
Preheat oven to 180 degrees, for non fan ovens go to 200.
Mash Bananas in a big bowl then add the sugar, cinnamon and vanilla. Mix into a paste then add in the oil, mix well.
Add the flour and baking powder to the mix gradually, this should form a thick paste at the end.
Grease your loaf tin with a little oil (coconut or sunflower is fine again) and spoon in the mixture, once done pop on as many hazelnuts as you like. Leave uncovered and bake for 20 minutes at 180, it will start to smell amazing but take it out, cover it in tin foil and leave it for another 40 minutes. Use a sharp knife to pierce the middle and it should come away relatively clean, if its gooey pop it back in the oven for 10 minutes and then repeat the knife trick until it comes away relatively clean.
The thing I love most about this recipe is that you can add in whatever ‘extra’ ingredients you want and the base recipe will stay the same! I’m dying to try it with some cacao nibs mixed through and maybe a crushed almond topping, you can literally go wild!
Best enjoyed warm with a cup of tea & a good chat but it’s also lovely sliced with almond butter on top.