I am always eager about the idea of making baked stuff with bananas. The first one I was experimenting with was the banana pancakes and it was so good, that was my breakfast for a week or so. I checked out a few banana bread recipes and typed one up with the ingredients I already had at home, so I wouldn’t need to go shopping to make it.
Banana bread is a great breakfast on its own or try them with some nut butter – we have some pretty good ones. 😊 We tried it with all our sweet nut butters and the Nuthy Boy hazelnut-peanut butter was the absolute winner.
You need a loaf pan to make banana bread, but it’s worth getting one, because then you can make this deliciousness any time. I used a size 25x11x6 cm loaf pan for this recipe.
2 ripe bananas
5 tbsp almond milk (sub oat, soya or any other plant-based milk)
160 ml agave syrup or maple syrup
80 ml coconut oil
1 tsp vanilla extract
250 g whole wheat spelt flour (you can use different flour to your favour)
0.5 tsp salt
2 tsp baking powder
0.5 tsp ground cinnamon (cassia is the best if you have)
Crushed walnuts (optional)
Nuthy Boy hazelnut butter to spread on (optional)
Preheat the oven to 175 degrees C.
Mash the bananas in a mixing bowl, add the milk, agave syrup, oil, and vanilla and stir well.
In a separate mixing bowl, shift all dry ingredients together, the flour with the salt, baking powder, and the cassia.
Mix the wet ingredients with the dry ingredients (add the crushed walnuts now, if using) with a spatula until combined well.
Take a loaf pan and wipe with oil. Pour the banana bread batter into the loaf pan and bake for about 45 minutes. Mine took exactly 45 minutes to be ready, but it might take a little less or more time depending on your oven.
Let it cool down, remove from the pan and slice to serve.
Spread some nut butter on and enjoy!