• Taiye’s Banana Bread

    Taiye's Banana Bread

     

    Taiye's Banana Bread

    I recently went to visit Taiye, my very good friend, and she made me this amazing banana bread which I haven’t stop thinking about. Taiye is a fantastic cook; she’s one of these annoying people that just throws things together, rarely measures anything, and her food always turns out great. And she’s beautiful – extra annoying!!! Anyway, I pestered her for this recipe, then I added a few MSA tweaks like chocolate and maple syrup (I have a very sweet tooth) but you can omit them if you wish. It’s such a good recipe that I had to share it with the world.

    Here are some of the benefits of this banana bread: it’s gluten free, it doesn’t contain any processed sugar, it’s difficult to screw up, and it’s perfect for breakfast or a snack. I’ve used pecans & flaked almonds in my version, but you can use whatever nuts you prefer or omit them altogether if you’re not a nut fan. I’ve probably made this banana bread 3 times in the past month and I love having it for breakfast along with a protein smoothie. Keep scrolling down for the recipe and let me know how what you think of it. Enjoy!

     

    Taiye's Banana Bread

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    Image result for cutlery symbol Serves 6    Image result for clock symbol  Prep: 10 mins. Cook: 50 mins   Image result for effort symbol Difficulty level: Easy



    Ingredients:

    • 4 Bananas
    • 3 Eggs
    • 2 Tbsp Vegetable Oil
    • 1/3 cup Maple Syrup
    • 1 Tsp Vanilla Extract
    • 170 grams Rolled Oats (approximately 1 & 3/4 cups)
    • 2 Tsp Baking Powder
    • 2 Tsp Cinnamon
    • Pinch of Salt
    • 60 grams Pecan nuts, chopped (optional)
    • 50 grams Plain Chocolate, chopped (optional)
    • 30 grams Flaked Almonds (optional)

     

    You will need:

    • 2 large mixing bowls and 1 small bowl
    •  A loaf pan (the dimensions of my pan are 24 cm x 13 cm x 6.5 cm)
    • Greaseproof paper
    • A fork
    • Measuring cups
    • Measuring spoons
    • 2 Wooden spoons
    • Kitchen scale
    • Chopping board
    • Knife
    • Toothpick

     

    Method:

    1. Preheat oven to 170°C (fan oven) or 190°C (standard oven).
    2. Grease a loaf pan; I usually cut a piece of greaseproof paper and place it on the bottom of the pan which makes it easier to remove the loaf once it’s cooled down.
    3. In one bowl mash 4 bananas until smooth. Then whisk 3 eggs in a small bowl and add to the mashed banana along with the vegetable oil, maple syrup, & vanilla extract. Mix well.
    4. In another bowl add the rolled oats, baking powder, cinnamon, and salt. Stir well to combine.
    5. Add the wet ingredients to the dry ingredients and mix until just combined.
    6. Stir in the pecan nuts and chocolate; mix until just combined (you don’t want to over mix!)
    7. Pour the mixture into the loaf pan then sprinkle the flaked almonds on top.
    8. Bake for 50 minutes or until a toothpick inserted into the centre comes out clean. Leave to cool in the tin, then slice and serve. After it is completely cool, I usually store this in an airtight container in the fridge and it lasts for about a week.

     

     

    Taiye's Banana Bread

     

    Taiye's Banana Bread

     

    Taiye's Banana Bread

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