The Best Banana Bread
This recipe has been given to me by Debbie Keeling who is a farming neighbour and owner of 'Bath Harvest Oils'. It's a delicious recipe which is also believe it or not, a pretty healthy cake! It uses banana and honey to sweeten instead of refined sugar and uses rapeseed oil is a healthier lower in saturated fat alternative to using butter. The muffins I made using this recipe were so light and fluffy, they have been a massive hit in our house!
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Ingredients (To make x 1 loaf or 12 x small muffins)
75ml Bath Harvest Rapeseed Oil
175ml or 1/2 cup honey or maple syrup
225g mashed ripe bananas (about 2½ medium or 2 large bananas)
55ml milk of choice or water
1 teaspoon bicarbonate of soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
240g Quinoa Flour
Optional extras: 50g chopped walnuts, chocolate chips, dried fruit or desiccated coconut. (I used sliced banana and a sprinkle of Demerara sugar because it gives it a nice "crunch" on top!)
Preheat oven to 165C or Gas 3 and grease a 9×5-inch loaf pan. (I used a 12 x small muffin silicone mold.)
In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk
Add the bicarbonate of soda, vanilla, salt and cinnamon, and whisk to blend. Finally using a metal spoon, gently fold in the quinoa flour, until just combined. If you're adding any additional extras, add them now.
Pour into your greased loaf pan and sprinkle lightly with cinnamon. Swirl lightly with the tip of a knife. (this is when I added the sliced banana and demerara sugar ref.top picture).
For the loaf - bake for 55 to 65 minutes, for the muffins bake for approx. 20 mins or until a metal kebab stick inserted comes out clean.
Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.