Healthy Banana Bread
A healthy banana bread that is great for sharing and perfect for a 3pm pick me up
banana bread, healthy banana bread
very ripe bananas
I used a very mild flavour oil
rice malt syrup
Pre-heat oven to 160C.
In a bowl combine rice malt syrup and olive oil and stir to combine.
Add in milk, eggs and bananas and combine.
Add remaining ingredients (except for 1 tsp of cinnamon) and mix well to combine.
Pour mixture into a loaf pan that is lined with baking paper
Dust reserved tsp of cinnamon on top.
Place in oven for 60 minutes. I would start checking around the 50-minute mark, as every oven is different! You want the loaf to be lightly browned and a skewer to come out clean.
Cool in tin for 5 minutes then remove and cool on a rack.
Serve and enjoy.
Feel free to sub olive oil for coconut oil
Feel free to sub rice malt syrup for honey or maple syrup
I haven’t experimented with any other flours but if you do, let me know how you go!
I’ve added the banana on top purely for decoration – it isn’t necessary but if you want to add to yours just slice a banana in half and push into the mixture prior to baking.
Can store in an airtight container for up to 2 days at room temperature or freeze leftovers!
Nutrition information is for 1 slice out of 10 for the loaf