The classic banana bread. Who doesn’t love it?
Its sticky. Its sweet. The smell of it baking brings back loving memories of when you were young. It warms you up on those chilly days, where (lets be honest here)- the only place you want to be is sat on the couch with a soothing cup of tea, a blanket, and your favourite chick flick.
I’ve been experimenting with the idea of a guilt free nana bread for a while now, and safe to say after many trial recipes (and the use of many, many overripe bananas) along with the help of a few allergy friendly recipe books, hold the applause people, its here. Its arrived. Its wonderful. Its super duper addictive.
Its dairy free, potentially egg free (for those who can’t tolerate egg!) and can even be gluten free, depending on what flours you use. I generally stick with just dairy free, because dairy and my skin were not a match made in heaven, and I avoid it whenever possible. BUT enough about that! The loaf itself is a wonderfully sticky, super dense, fruit full (oh how punny), naturally sweet loaf that everybody approves of!
When London’s grey skies and rainy days come around again (sooner rather than later, helllloooooo autumn), ill be sure to whip out another one of these loaves – they’re ridiculously easy make, bake, and if you can’t manage to eat it all (doubtful, very doubtful) they’re even freezer friendly!
5 bananas, preferably overripe – mushed (if using egg, then you only need 4!)
1 egg (optional)
1 cup plain flour (optionally gluten free)
2tsp gluten free baking powder
1/3 cup natural brown sugar
2 tbsp organic honey
1/3 cup dairy free butter spread, melted
1 tsp cinnamon
2tbsp vanilla bean
Preheat the oven to 160 degrees celcius, and grease a loaf tin with greaseproof spray/paper
In a large mixing bowl, sieve the flour, cinnamon and baking powder, and then stir through the sugar
Add in the vanilla, butter, honey and egg(if using) and stir with a wooden spoon until a thick (but smooth!) mixture forms.
Add in the mashed bananas, and stir until just combined (don’t over stir!)
Spread evenly into the loaf tin, and bake at 160 for half an hour, then another half hour at 140 (but check on it every 15 minutes!) – Once the cake is cooked, it should be quite golden brown on the outside.
Leave the cake in the tin to cool down for 20 minutes, and then carefully trace around the edges of the loaf with a sharp knife – remove the cake from the tin, and let it sit for another 10 minutes. When cool, slice, top with fruit and honey and ENJOY.
Until next time,
Wildhoney and Bear