Banana Bread

It probably is one of my most favourite things for breakfast. Fresh baked banana bread – plain, with raw honey or red currant jam. Try this recipe without adding any butter or sugar but coconut oil and raw honey.

For the dough: 

2 cups of wholewheat flour
1/2 cup of coconut oil
2 large tablespoons of raw honey
2 teaspoons of cinnamon
2 eggs
4 large very ripe bananas
1 teaspoon of salt
1,5 teaspoons of baking powder

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 45-50 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). Starting a day with homemade banana bread is so much better…

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