Baby Hints & Tips

{RECIPE} Really Easy Banana Bread

Banana BreadBy Kristin Cosgrove from Mamacino 

Autumn has well and truly arrived here.  The mornings are frosty and the evenings cool.  The sun shines beautifully during the day but there is that bite in the air.  The leaves begin to fall and swirl around the garden and we start to crave warmth, comfort.

My Really Easy Banana Bread is the perfect thing to make on a cool day.  The warm scent of cinnamon fills the kitchen and the promise of something delicious to eat makes everyone feel cosy.

My Banana Bread is nourishing and satisfying.  Made with whole food ingredients, it is a real treat served warm with lashings of butter or the perfect addition to the school snack box.

Ingredients:
1 2/3 cups unbleached white spelt flour
1 1/2 teaspoons baking powder
1/2 cup *rapadura sugar
1 teaspoon cinnamon
2 eggs
1/2 cup macadamia oil (or your preferred lightly flavoured oil)
3 small or 2 large bananas, mashed roughly
1 teaspoon natural vanilla extract
*Rapadura sugar is simply a healthier, less refined sugar, made from extracting the juice from sugar cane and evaporating it over a low heat so more of the nutrients stay intact.  It can easily be found in health food shops.  If you can’t get hold of any, you could use brown sugar instead.

Crumble topping – optional but recommended:

In a bowl combine:  2 tablespoons of desiccated coconut, 2 tablespoons of Rapadura sugar and 1/3 cup of chopped walnuts or pecans.

What to do:

Pre-heat your oven to 160C (150C fan forced) and lightly grease and line a loaf tin.

Place the spelt flour, baking powder, sugar and cinnamon and mix to combine.

In another bowl, add the eggs, oil and vanilla extract and whisk to combine.

Add the wet ingredients to the dry ingredients and mix well, trying not to over mix.

Spoon the mixture into your loaf pan and generously sprinkle over the topping if you are using it.

Bake for 50-60 minutes.  The Banana Bread is cooked when it is firm to touch and when you insert a skewer into the middle of the cake, it comes out clean.  Allow to cool for five minutes in the tin before transferring to a cooling rack – if you can wait that long!

Enjoy!


Kristin Cosgrove
is a whole food baker, blogger, educator and mum of three.  She is a real food devotee and owns a small business,
Mamacino Homemade, making whole food treats and snacks for those without the time (or inclination) to do so themselves. You can find Kristin at her blog, or on facebookTo see all of Kristin’s articles and recipes, click here.

 

 

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