This is my absolute fail safe banana bread recipe, that sounds overly dramatic but I’m telling you – it’s always good. It’s from one of my favourite cook books (shop here) and it takes a while in the oven so I like to make it on a Sunday when I’m pottering around and happy for the house to be filled with the wonderful smell that this loaf makes!
(use organic ingredients where possible) Makes 1 bread in a 9in x 5in pan
300g very ripe bananas, weighed without the skin on (roughly 3 medium bananas or 2 large)
3 large pasture-raised eggs
2 tablespoons of pure maple syrup – adjust to suit your taste buds
1 teaspoon of vanilla extract
30g pasture-raised butter, melted (raw butter is best – try Hook & Sons)
1 teaspoon of ground cinnamon
1/2 teaspoon bicarbonate of soda
1 tablespoon fresh lemon juice
220g ground almonds
25g ground flaxseed – also known as linseed (try Linusprout organic sprouted flax powder)
1 tablespoons of whole flaxseed plus extra for decorating the top of your bread
Also, a little extra butter and ground almonds for coating your bread pan
- Melt the butter in a small saucepan and allow to cool slightly. In a mixing bowl mash the bananas to a pulp with a fork. Add the maple syrup, butter, cinnamon, vanilla, eggs, bicarbonate of soda and lemon juice (the lemon juice activates the bicarb). Mix well with a whisk
- Add the ground almonds, ground flaxseed and a tablespoon of whole flaxseed and mix well. Or, even speedier, you can throw all the ingredients into a blender, food processor or Vitamix – the texture will be smoother.
- Grease your bread pan with butter and coat liberally with extra almond meal to prevent sticking, or line the tin with unbleached, metal-free parchment paper (we like If You Care. We’re not into non-stick – bit of a problem with toxins from the PTFE coating) and this paper then doubles as a wrap to store our banana bread (if it lasts past the next hour!).
- Pour batter into the tin and bake for 60 -75 at 170C (less if making smaller breads or muffins) – a skewer inserted into the centre should come out dry. If your bread starts to look quite brown after the first 30 minutes then cover the top with foil or more parchment paper until your bread has finished baking.
- Remove from the oven and allow to cool a little. Serve warm or at room temperature with some lightly salted butter and a cup of tea.
- Store your bread covered in the fridge (remember there is no sugar or preservatives!) for up to a week or slice and freeze – that way you can have a slice at a time heated under the grill.
Note: When you buy ground almonds from your local supermarket they usually come in packs of 200g so you’ll need to buy two. I have risked it before and been 20g shy and it was fine. A little gooier but still delicious!