Everyone loves a banana bread and it’s perfect to make when those bananas have turned a bit too brown. This will bring out the sweetness and make the banana bread even more tasty. I personally think this is the perfect afternoon snack and I tend to eat it by itself with a herbal tea or with some nut butter on the top. I just love how easy this recipe is and I hope you will like it as much as I do.
You will need
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 2 eggs
- 3 mashed bananas
- 1/4 cup almond milk
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1 3/4 cup whole wheat flour
Notes
You can spice up the banana bread by adding chopped almond, pecans, chocolate chips, or raisins to the mix. Store the banana bread in an airtight container in room temperature for 2-3 days, in the fridge for 5 days or freeze it in individual slices.
Instructions
- Preheat the oven to 165 degrees and grease a 2lbs loaf pan.
- Mix the melted coconut oil and maple syrup together in a large bowl.
- Add the eggs to the mix and then the bananas and almond milk. Mix well before adding the bicarbonate of soda, vanilla extract, salt, cinnamon and cardamom. Lastly stir in the flour and mix using a large spoon until combined.
- Pour the batter into the loaf pan and bake in the oven for 60 minutes or until it’s fully baked. You will know this by sticking a toothpick into the middle of the banana bread, if it comes out clean, the banana bread is ready.
- Let the bread cool off and enjoy!