Ok, yes, it’s a lockdown cliché, but banana bread is one of the most useful recipes to have in your arsenal against the war on food waste! Got any over-ripe or bruised bananas? Please don’t throw them in the bin! My recipe is easy and adaptable, dairy and egg free, and oh so delicious! Liz x
Ingredients (makes 2 loaves)
- 8-10 bananas
- 1/2 mug oil
- 1/2 mug milk (I use oat milk)
- 1 mug sugar (I love our whole cane sugar for this)
- 2 tsp vanilla
- 4 mugs plain flour (our organic spelt flour is delicious here)
- 2 heaped tsp bicarbonate of soda
- 2 heaped tsp cinnamon
- 1 tsp salt
- 100g dark chocolate (Or lave plain. Or add other optional extras, like walnuts, dates, peanut butter…)
- Pre-heat your oven to 175C and line two tins with baking parchment.
- In a large bowl, mash 8 very ripe bananas.
- Add the oil, milk, sugar and vanilla and mix well to combine.
- Add the flour, bicarbonate of soda, cinnamon and salt and mix into a sticky batter.
- Chop the chocolate (if using) and fold it through the batter. Here’s where you can fold through other optional extras too if you like. A swirl of peanut butter? Some chopped walnuts and dates?
- Divide the batter into two loaf tins. Add slices of banana on top and an optional sprinkle of brown sugar and bake.
- The loaves normally take around 30-40 minutes to cook through*. *TOP TIP – cover the loaves with a baking sheet or some foil or baking parchment after about 25 minutes in the oven to stop them colouring too much on top before they are cooked through in the middle.
- Serve in thick slices as they are or with butter or my favourite, peanut butter!