- 1 ¾ cup stoneground white bakers’ flour (or wholemeal flour)
- ½ cup honey or maple syrup
- 2 eggs
- 1/3 cup extra virgin olive oil
- 1 cup mashed bananas, ripe
- ¼ cup milk of choice
- 1 tsp baking soda
- 2 tsp cinnamon powder
- ¼ cup sultanas/raisins (optional)
- Shredded coconut to top loaf
Method
- Prepare bread tin by placing baking paper in it and then preheat oven to 180 degrees
- In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well. Then whisk in the bananas and milk.
- Add the baking soda, vanilla and cinnamon and whisk to blend. Finally, add the flour and fold in sultanas also.
- Pour the batter into the pan and sprinkle desiccated coconut on top.
- Bake for 40-50 minutes or until you insert a toothpick and it comes out clean.
Note:
- This recipe is great for a breakfast option or snack option
- Great option for nut free lunch box ideas
- Vegan option is using the maple syrup instead of honey and replacing the eggs with flax eggs
- Feel free to add this mixture into a muffin tray to make muffins!
