Don’t you love it when you stumble upon a recipe that ticks all the boxes?

Easy to make (tick), local ingredients (tick), indulgent but nutritious (tick) and crazily delicious (tiiiiiiiick). Perfect for meetings, picnics, brunches or a simple treat, this divine banana bread is a guaranteed hit. The downside? When it comes to leftovers, the survival rate is pretty grim so get in quick or stash a sneaky slice for later!

Makes 1 loaf
 – serves 12

You’ll need.

  • 300 g (about 3 medium) smashed ripe bananas
  • 3 free range / organic eggs
  • 2 tbsp raw honey
  • 1 tsp vanilla
  • ¼ cup macadamia nut oil
  • ½ tsp ground cinnamon
  • ½ tsp bicarb soda + 1 tbsp lemon juice
  • 2 cups almond meal

Bake it.

Preheat your oven to 160 C.

In a large bowl or food processor, combine the smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon (the lemon activates the bicarb soda).

Add the almond meal and mix well.

Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut – this will prevent the cake from sticking.

Spoon batter into the tin and bake for 45 mins – 1 hour.

Remove from the oven and cool before turning out the loaf.

Keeps in the fridge covered for up to 1 week.

*For a decadent twist, fold pieces of quality 85% dark chocolate and blueberries into the batter prior to baking. Seriously awesome!

Hack it.

  • All banana breaded out (is there such a thing)? Freeze for a rainy day.
  • Don’t fancy spending the dosh on macadamia oil?  Substitute coconut oil instead.

Recipe + image by Teresa Cutter, The Healthy Chef

Youth Food Movement

Youth Food Movement

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