Banana bread

We all need a treat from time to time - and banana bread is a fabulous option when you’re looking for a ‘feel good’ option. I’ve made this loaf without refined sugar, and low in overall sugars so there’s no reason not to indulge. This is perfect if you have cut a lot of sugar out of your diet already.  If you are still working on managing your sweet tooth the added dried fruit will provided sweetness and/or you could  add a tablespoon or two of honey or maple syrup or a little sugar.

All you need:

3 Bananas 

2 eggs

50g coconut oil (melted and cooled a little)

50g ground flaxseed

75g ground almonds

100g porridge oats

40g desiccated coconut

Sultanas or raisins (optional)

1 tsp cinnamon

1/2 tsp vanilla essence

1 1/2 tsp baking powder

1/4 tsp salt

Flaked almonds to decorate (optional)

All you do:

1. Heat the oven to 170C fan oven, and grease and line a lot tin. 

2. Mash the bananas, beat in the egg and add the liquid coconut oil, vanilla essence, cinnamon and salt to the mix.

3. Add all the remaining ingredients to the mix and stir together.

4. Pour the mix into the prepared loaf tin and sprinkle the top with a few flaked almonds.

5. Bake in the pre-heated over for 50 - 55 minutes until golden and a toothpick comes out clean.

6. Delicious spread with butter and enjoyed with your favourite tea.

It’s worth remembering that sugar acts as a preservative in our food, and so this banana bread doesn’t have a long shellfire having no added sugar, and being relatively moist. If you want to extend the ‘keepability’ I recommend you keep it in the fridge and warm up when you want to eat it.