Back to Basics: Banana Bread

Everyone has one food that they cannot say no to.

Mine is banana bread. Toasted, buttered, cold or smothered in Peanutbutter,it’s safe to say I’m a fan.

There’s nothing better than a toasted slice, with a coffee on a winters morning.
But of course we all know how much sugar and artificial fillers these bread loafs contain. When to comes to anything sweet, always be sure to check the label!
I have found a gem of a cafe in Melbourne CBD called “Seedling”, their food is beautiful and made freshly on sight every single day. Vegan friendly, paleo based and all of the good with none of the bad.
I’ve come to fall in love with their, you guessed it, banana bread.

So because adulting is hard and money is tight, I’ve conjured up this little recipe below that is super simple, refined sugar fread and completely wholesome!

What You Need.
3 – 4 medium sized bananas
2 cups of whole meal flour
2 Eggs
** to cater for our vegan friends, eggs can be substituted for flaxseed eggs
1/4 cup  Coconut Oil
1/4 cup Mylk (Coconut, Almond, Oat)
2 tsp Cinnamon
2 tsp Maca Powder
1 tsp Vanilla Extract / Essence / Paste
1 tsp Baking Soda
1 tsp Bicarb Soda

What You Do.
Preheat your oven to 160C fan forced. Line a cake tin with baking paper and grease the sides with coconut oil.
In a medium sized bowl, mash the banas with a fork until the consistency is smooth and runny.
Add in the egg, coconut oil, vanill, mylk and stir.
Once well combined, slowly add in the flour, cinnamon, maca, and sodas until the mixture becomes  heavy and thick.
Pour in your mixture into the lined cake tin. Feel free here to add any toppings such as chopped nuts, sliced banana or fresh berries – give it your own littl personal touch!
Pop in the to cook oven.
Keep in mind this dough is quite moist and heavy, always allow a good hour for cooking time, an additional 20 minutes may be rewuired depending on the force of your oven.

Always check with a skewer in the thickest part of the bread to ensure the laof has cooked through.

Always press down lightly onto the top of the loaf, if it springs back instantly, it is cooked!
Let the loaf cool for 15 minutes before removing it from its tin.

Slice and serve, or package and freeze!
Freezing these slices means you will be covered for brekky no matter how late you are running for work!


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