I watched my flatmate make banana bread recently and smelling the delicious aromas of the banana bread in the oven made me want to cook it for myself. It is an ideal way to use up bananas that are beyond their best, and so much more fool-proof than baking a cake. These days I don’t hesitate in buying a whole bunch of bananas at the market, knowing that if I don’t use them all up while they are fresh, I can just chuck them in the freezer and bake banana bread at a later date. Since getting the recipe off my flatmate, I have now cooked banana bread at least a dozen times and it has been making for the most delicious breakfasts as of late; merely toasted with a dash of margarine. It’s such an easy breakfast to make on those rushed mornings where I just eat once I get to work. What a way to start the day. Even better, this recipe has no refined sugar… go on, have another slice!
- 2 eggs
- 1/3 c butter, melted
- 1/2 c maple syrup
- 2 mashed bananas
- 1/3 c chopped walnuts
- 1/4 c natural yoghurt
- 1 t baking soda
- 1 T vanilla essence
- 1.5 c flour (gluten-free or just plain)
- 180°C. Line a loaf tin with baking paper.
- In a bowl, beat the eggs, then add the melted butter and maple syrup. Mix well.
- Add the mashed bananas, walnuts, yoghurt, baking soda, vanilla, salt and mix. Lastly add the flour.
- Pour the mixture into the loaf tin. Top with another banana or walnuts (as pictured below). Bake for 50 minutes, or until a skewer or knife slides out clean.
- Let the bread cool before serving… if you can wait!