Brown bananas are now something I hope/plan for at the end of every week. If we have brown bananas hanging around I know we will be having some kind of delicious treat, whether it be this scrumptious banana bread, freezing them to make ice cream or my all time favourite maple and banana pancakes– whatever it is, it’s going to be delicious!
What’s so great about this delicious loaf is that its so nutritious, free from any preservatives, egg, dairy and gluten. Crazy, I know! I made these using oat flour, giving it a spongy and not so heavy consistency, which is what I loved about making these.
My family absolutely adored this honey banana bread. We ate it for breakfast with a spread of almond butter (you could also try slathering on your favourite chocolate spread) it was super good and made a nice change from regular banana bread. If you try it, don’t forget to leave me a comment below to let me know how it went down.
1 chia egg ( 1 tbsp ground chia seeds + 3 tbsp water)
3 very ripe bananas
1 tsp baking soda
1/2 tsp himalayan/sea salt
1/3 cup almond butter
3 tbsp coconut oil, melted
1/4 cup coconut sugar
4 tbsp honey
1 3/4 cup ground almonds/almond flour
1 cup ground oats/oat flour
Preheat the oven to 200C. Line a loaf tin with parchment paper or grease it with coconut oil.
Mash the bananas in a bowl and add the remaining wet ingredients. Stir until all is combined. In a separate bowl, combine the dry ingredients and mix. Fold the dry ingredients into the wet ingredients until all is incorporated. Pour the batter into the loaf tin.
Place in the oven and bake for 35-40 minutes, or until a tooth pick comes out of the center clean.