It probably is one of my most favourite things for breakfast. Fresh baked banana bread – plain, with raw honey or red berries jam. Try this recipe without adding any butter or sugar but using coconut oil and raw honey.
For the batter:
250 g of wholewheat flour
100 g of coconut oil
2 large tablespoons of raw honey
2 teaspoons of cinnamon
4 large very ripe bananas
1 teaspoon of salt
1,5 teaspoons of baking powder
Instead of using wholewheat flour you can also experiment with spelt, quinoa or oat flour as well as rolled oats.
Follow these easy steps:
Preheat the oven to 175°C and grease a loaf pan with coconut oil. Mash the bananas with a fork until they are smooth. Mix together all wet ingredients (coconut oil, eggs, raw honey and mashed bananas). Add wet mixture to dry mixture (flour, baking powder, cinnamon, salt). Pour the batter into the loaf pan and bake on 175°C for 45 to 50 minutes. Remove from oven but leave the bread in the pan until it has cooled down.
Slice and serve (delicious while it’s still a bit warm). I normally keep it in the fridge for up to 4 days – if you don’t finish it on the same day ;-).
Optional: For a bit more texture and crunch you can also add some walnuts to the batter.