The perfect treat at this time of year, whether you like it toasted, buttered, dry or cooled, Banana bread is a popular choice and the blueberries add that wonderful little something extra. Now...pop on the kettle.
Ingredients
The perfect treat at this time of year, whether you like it toasted, buttered, dry or cooled, Banana bread is a popular choice and the blueberries add that wonderful little something extra. Now...pop on the kettle.
- 4 Bananas
- 3 Eggs
- 1 Teaspoon of Vanilla Extract
- 3 Tablespoons of Honey/Maple Syrup
- 1/4 Cup of Melted Coconut Oil (60ml)
- 2 1/2 Cups of Ground Almonds (300g)
- 1 Teaspoon of Baking Powder
- 1 Teaspoon of Cinnamon
- 1 Cup of Blueberries (100g)
Method
"This is one of my all time favourite recipes and it’s such a crowd pleaser, who doesn’t like banana bread?!", chef Indy said, "It’s moist and perfectly sweet and the bursting blueberries make it look so gorgeous.
"It also fills your kitchen with the most delicious smell! I like to serve this warm after letting it cool for a few minutes or lightly toasted. What are you waiting for? Get into the kitchen!"
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- Start by mashing your bananas with a fork. Add the bananas, eggs, coconut oil, vanilla and honey into a bowl and mix.
- Combine the ground almonds, baking powder and cinnamon and mix it all together. Then add it to the wet ingredients.
- Fold in the blueberries.
- Line your bread tin with parchment paper and pour the mixture in.
- Bake at about 170'C (depending on your oven, use the temperature you would normally bake bread/cakes with) for about 55 minutes, until golden and crispy on top. Again, the amount of time will depend on your oven. To make sure it is cooked through, stick a knife into the centre, if it comes out wet, keep baking!
