Banana Bread is versatile and we love it here on Killowen Farm. It’s a great way to use up over-ripe bananas, is super tasty and can be enjoyed for breakfast with cream cheese, hot from the oven with a cup of tea or a great tasting and healthy after-school treat for hungry kids! This recipe uses no refined sugars and is so easy to whip up making it almost guilt free…..
3 Ripe Bananas, mashed
2tbsp Killowen Farm Natural Yogurt
Butter for greasing
60ml Coconut Oil
125ml Maple Syrup
1tsp Vanilla Extract
2 Medium Free Range Eggs, beaten
200g White/Wholemeal Spelt Flour
1tbsp Flax Seeds, ground
1tsp Ground Cinnamon
1tsp Baking Powder
1/2tsp Bicarbonate of Soda
Drizzle of Honey to serve (optional)
- Preheat the oven to 180 and lightly grease a 900g loaf tin
- Beat the coconut oil, maple syrup and vanilla extract together until well combined and then add the beaten eggs. Gently fold in the flour, flaxseed, baking powder, bicarbonate of soda and cinnamon. Then stir through the mashed banana and Killowen Farm Natural Yogurt.
- Spoon the batter into the tin and smooth the top with a palette knife. Bake for 45-50 minutes or until the skewer inserted into the centre of the bread comes out clean.
- Remove the bread from the oven and leave to cool on a cooling tray. Drizzle the top with honey (if using) and enjoy!