Everybody loves a good banana bread and this my friends is a recipe NOT to be missed.
Not only is this recipe simple & deliciously good it's also, GRAIN-FREE, GLUTEN-FREE & FREE FROM REFINED SUGARS.
The moisture in this cake is incredible and makes for a great make-ahead breakfast recipe, and meal-prep. We like to make this banana bread the night before and serve it over the next few days (if it lasts that long) for a delicious & healthy breakfast.
Fantastic served by itself, however we enjoy ours with a big dollop of Natural Yoghurt.
Breakfast is served...
This banana bread recipe calls for Almond Flour & we absolutely adore Almond Flour in recipes - it tastes SO GOOD!
Also we have substituted all Refined Sugars for a healthier option of, honey and it is a change we are making to all of our desserts.
Most banana breads are baked as a 'Loaf Cake', however this banana bread is a 'Traybake'.
We LOVE a GOOD TRAYBAKE RECIPE...
This banana bread recipe is also a fantastic choice for those following a Paleo Diet as it is Grain-free, Gluten-free & Free From Refined Sugars. Also if you swap out the honey for maple syrup then it's a delightful recipe suitable for a Vegan Diet.
We absolutely LOVE this Banana Bread recipe and it is now a staple in our household at breakfast or snack time. We love that you can make this recipe ahead of time and the flavours only get better the next day.
It's super Moist, healthy & DELICIOUS & we can't recommend this recipe enough...
Remember when it comes to making the perfect banana bread you want EXTRA RIPE BANANAS. When the skins are brown you have the perfect sweet bananas for your banana bread...
Another tip to keeping the banana bread extra moist when cooked is to store it in a glass airtight container when the banana bread is still warm. Store in a cupboard or on your kitchen worktop, not in the fridge. We tend to find that cakes stored in the fridge can dry out very quickly...
Let's get on with the recipe...
Happy Baking!
The Chai Home 😋
INGREDIENTS
2 & 1/2 x cups of almond flour
1x tsp of bicarbonate of soda
1x tbsp of Apple cider vinegar
1x pinch of salt
2x heaped tsp of ground cinnamon
3x eggs
3x large very ripe bananas (mashed)
1 & 1/2 x cups of milk or almond milk
1x cup of sultanas
1/2x cup of roughly chopped walnuts
2x capfuls of vanilla extract
1x heaped tbsp of honey
1x handful of pumpkin seeds - for topping
METHOD
Preheat the oven to 180C & line a 27 x 19 cm baking tray. We like to use a silicone sheet.
Start by adding the flour, salt and cinnamon to a large mixing bowl and mix together well with a spoon.
Then add the eggs, milk, bicarb, vinegar, vanilla extract and honey and mix together again.
Now add the banana, sultanas and walnuts and fold them through the mixture.
Transfer to your lined baking dish and spread out evenly.
Sprinkle the pumpkin seeds on top of the banana bread then transfer it to the oven and bake for 40 minutes.
Remove from the oven and enjoy warm or transfer to a glass airtight container (while it's warm) and serve the next day with your desired toppings - Enjoy!
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