Who can say no to banana bread? Really… it’s just the best.
After finally handing in an assignment which had taken all of my energy over the past few days, I got the sudden urge to bake something yummy. I was pretty tired so wanted something nice and easy to make. After glancing at sad looking over-ripe bananas in my fruit ball I realised they were calling for me. I hate wasting food, so banana bread it was!
And here is the exciting news. I have made my own banana bread recipe which is low in sugar and also has dairy-free and gluten-free alternatives for those with allergies! Most banana bread recipes use so much sugar which is unnecessary because bananas themselves are naturally really quite sweet. So I hope you enjoy this recipe ;)
Tip: banana bread is best served toasted with a side of butter and accompanied by a hot drink like a cup of coffee or English breakfast tea. Yumzies!!
– ¾ cup of plain flour (use buckwheat flour for a gluten-free alternative)
– ½ cup of almond meal
– 1 ½ teaspoon of baking powder
– ½ teaspoon of baking soda
– 1 teaspoons of cinnamon
– 1 tablespoon of sugar (you can use more if you want, maybe ¼ or up to ½ cup)
– Pinch of salt
– 3 very ripe bananas (make sure they are very ripe – as in pretty yucky looking – because you will get most of the sweetness from these bad boys)
– 2 large eggs
– ¼ cup of milk (use nut milk for a dairy-free alternative)
– 1 teaspoon of vanilla extract
– 1 teaspoon of apple cider vinegar
– 1/3 cup of melted butter (¼ cup of melted coconut oil if you are dairy-free)
- Preheat the oven to 180 degrees and line a rectangular loaf tin with baking paper.
- In a large mixing bowl, combine all the dry ingredients.
- In a separate bowl, whisk together the eggs, milk, vanilla extract, coconut oil and apple cider vinegar.
- Mash up your bananas and then add them to the wet mixture. Mix well.
- Add the wet mixture to the dry and fold through until combined.
- Pour the mixture into the loaf tin and chuck in the oven for 45 minutes or until a skewer inserted comes out clean.