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 + 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 + 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 + 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 + vanilla in a mixing bowl with a wooden spoon.
Sift flour + baking powder together into a separate bowl. Add the dry ingredients to the banana mixture + add the cinnamon oil. Stir until just combined. Don’t overwork.
Pour the batter into the pan + smooth the top.
Bake for 55 minutes, or until cooked through. Test with a skewer.
Stand for 10 minutes + 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,