I don’t know about you guys, but banana bread has been popping up all over my socials since the world went into isolation. It appears to be a lock down baking trend. And, well then I couldn’t stop dreaming about it … mmm
When I shared this, a few of you asked for a recipe, so here you have it! I sincerely hope you enjoy it as much as we did.
This bread is sweet, light and moist. It’s all about the bananas.
Banana bread tastes best with the ripest of bananas, so be patient. Throw them in the fruit bowl and wait until they brown up. Loads of brown spots all over them! The flavour will be intensified, trust me.
This bread is simple to make … the hardest thing is waiting for it to cook!
I find the bread best served warm straight out of the oven, with a good spreading of natural butter. Almond, cashew and peanut butter also work well!
- 1 + 1/2 cups mashed ripe banana
- 1/2 cup extra virgin olive oil
- 1/2 cup raw honey
- 2 free range eggs *lightly beaten
- 1 tsp organic vanilla bean paste
- 1 + 3/4 cups gluten free self raising flour
- 1 tsp gluten free baking powder
- 2 drops doTERRA cinnamon essential oil (you can purchase here)
Preheat the oven to 160c. Line a loaf pan with baking paper.
Combine banana, olive oil, honey, eggs and vanilla in a mixing bowl with a wooden spoon.
Sift flour and baking powder together into a separate bowl. Add the dry ingredients to the banana mixture and add the cinnamon oil. Stir until just combined. Don’t overwork.
Pour the batter into the pan and smooth the top.
Bake for 55 minutes, or until cooked through. Test with a skewer.
Stand for 10 minutes and then transfer to a wire rack to cool slightly before devouring.
I hope that everyone is keeping healthy + safe … and that you are looking after yourselves. Self-care + health is of the upmost importance, now more than ever.
Take care + loads of love,