Super Healthy Banana Bread

I cannot stress how great this banana bread is. I have had people who don't even like banana bread yet have loved this one. It's moist, light, filling and filled with goodness. The natural sweetness from the dried fruit and banana sweetens this bread so much you barely need any sugar. it keeps fresh for about 5 days however after 2 it starts to dry since coconut oil is used rather than butter. But don't worry, simply pop it into the microwave for 10 seconds and it's good as new!

This is perfect for a quick breakfast with almond butter and paleo chocolate spread. But I also love to make this recipe into muffins and add a few frozen raspberries to the batter and eat as a mid-morning snack. Or maybe an afternoon pick-me-up.

This bread is great with my paleo chocolate spread. I did a bit of experimenting and I find the ratios of this balance perfectly with the sweetness of this bread:

• 40g toasted cashews, blitzed into a butter

• 1 tbsp maple syrup + more, to taste

• 2 tbsp cacao powder

• 1 tbsp lucuma powder ( or replace with 2 tsp cacao )

• 8 tsp coconut oil, melted

• 1/4 tsp vanilla essence

• pinch salt flakes

Just whisk all the ingredients together in a bowl until smooth and fully combined. Store the spread in a clean tub or sterilised jar.

Super Healthy Banana Bread

Serves: 10 slices

Ingredients

• 300g ripe bananas ( about 2 large bananas )

• 2 large eggs

• 110g coconut oil, melted ( you can sub 60g of this with low-fat greek yoghurt for a lower calorie version )

• 40g sugar with stevia*

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1 tbsp baking powder

• 140-160g wholemeal flour, sifted with husks ( depending on how firm/dry you want the bread )

• 80g sifted oat flour

• 1/2 tsp salt, optional

• 150g dried fruit, mixed seeds( I love chia ),nuts etc.

*I used less as I always eat this with a sweet spread so I don't need the bread to be as sweet, but feel free to double the amount for sweeter bread!

Method

- Preheat the oven to 180 degrees c, fan. Pop the bananas on a tray and put them into the oven to brown on both sides. Once dark brown all over, slip them out of their peel and mash.

- Beat in the eggs. Once combined, whisk in the oil and sugar and continue to beat until thoroughly combined. Stir the vanilla in. ( I did all this in a blender which was much easier ).

- Combine all the dry in a bowl. Pour into the wet and fold the two together until just combined then add the add-ins and continue to fold until evenly distributed.

- Scrape the batter into a greased loaf pan and bake for 45 minutes. mine started to brown too quickly after about 30 minutes, so I covered it with tin foil.

- Once a toothpick inserted comes out with clean crumbs, remove it from the oven and allow it to cool before slicing. Serve fresh or with butter, paleo chocolate spread, almond butter etc.