Nothing better than the scent of sweet roasted banana bread and cinnamon.One of my absolute favourite recipes, for that light & fluffy sweet banana bread. With hints of cinnamon. I love to have these as a great quick breakfast OTG option, or as a filling snack with some tea! Best served nice and toasted with a smear of almond butter( if you're feeling fancy) or enjoy as is!
2cupoat flourpulse rolled oats in a food processor until fine (1 cup=250ml )
5ripe medium bananasMashed
6Tbsppure maple syrup OR honey
2Tbspoil of choiceI used avocado oil
1/2cupyoghurt of choice
1Tbspmilk of choicei used almond
1egg OR 1 chia egg1 tbsp chia seeds mixed with 3 tbsp water
1tspbaking powder
1/2tspbicarbonate of soda
Pinchof Salt
1tsppure vanilla extract or powder
1tspcinnamon
CHOC-CHIP
1/4-1/2cupdark chocolate chips
APPLE CINNAMON
Use apple sauce instead of yoghurt
1/4cupcubed apple pieces
BLUEBERRY
Add 1/2 cup blueberries
PINEAPPLE & COCONUT
Add 1/2 cup cubed pineapple
Add 1/4 cup desiccated toasted coconut
CLASSIC BANANA
recipe as is!
LEMON LOAF
Add the rind of 2 lemons
Instructions
Preheat oven to 180 degrees celsius. In a high speed blender, blend the bananas until well blended and forms a liquid (if you don't have a blender you can mash the bananas with a fork until finely mashed).
Place all ingredients in a mixing bowl and combine well with a spoon. Add extra ingredients for flavour of choice or keep it as is if you're looking for a classic banana bread.
Grease a loaf tin (or mini loaf tins) with some non-stick spray or some parchment paper.
Place batter into prepared pan. If you're using a loaf tin, bake for 30-35 mins or until a toothpick comes out clear. If using a mini loaf pan, bake for roughly 10-15 mins, until golden brown and tooth pick comes out clear.
Let it cool completely and refrigerate in covered container overnight ( It gets sweeter the next day).
Notes
If wanting to freeze, store in an airtight container and can be frozen up to around a month.