Easy Banana Bread
Banana bread is always a crowd pleaser. Whether it be a warm piece fresh from the oven or a slice of it slathered with butter, I'm yet to find someone that doesn't love homemade banana bread. This one has used a few "healthier" ingredients - replacing the butter for coconut oil and using wholemeal flour. Any left over bread I slice up, wrap in cling film and freeze - it makes for a perfect breakfast on the run, just pop it directly into the toaster and go!
3 large bananas, ripe
50g natural yoghurt
1 cup coconut sugar
1/2 cup coconut oil, melted
1 tsp vanilla paste
1 cup walnuts, chopped
1 2/3 cups wholemeal flour
1 tsp bicarb
1 tsp cinnamon
1 tsp salt flakes
1 banana, cut lengthwise
Preheat the oven to 180C. Grease a loaf pan with some of the coconut oil and dust with flour.
In a stand mixer, beat together the eggs and coconut sugar until pale. Add the oil and yoghurt and mix.
Add in the lightly mashed bananas and fold through the rest of the ingredients. Pour into your tin. Before baking, set the 1/2 length strips of banana on top of the bread.
Bake in the preheated oven for 25-30minutes or until it passes the skewer test!
Remove from the oven and allow to cool