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!
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Serves 6 Prep: 10 mins. Cook: 50 mins Difficulty level: Easy
- 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
- Preheat oven to 170°C (fan oven) or 190°C (standard oven).
- 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.
- 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.
- In another bowl add the rolled oats, baking powder, cinnamon, and salt. Stir well to combine.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the pecan nuts and chocolate; mix until just combined (you don’t want to over mix!)
- Pour the mixture into the loaf pan then sprinkle the flaked almonds on top.
- 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.
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