Over-ripe, about to die bananas make the best banana bread, so don’t ever throw them away. This is a doddle to make, and will make you look like quite the accomplished baker (even when you’re not – like me – hah!).
Prep: 15 minutes
Cook: 50 minutes
Yield: 1 loaf
- 3 or 4 ripe, medium bananas (the more the merrier I say), mashed
- 2 eggs, large
- 1/2 cup organic peanut butter (I used salted, smooth peanut butter but any would do). Almond butter would work well too
- 4 tablespoons butter, melted (can substitute for coconut oil too)
- 2 teaspoons vanilla essence
- 1/4 cup agave/honey (optional)
- 1 cup of gluten free oats, ground (I use my nutribullet but any kind of blender/food processor will do)
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of sea salt
- Handful of dark chocolate chips (optional)
- Pre-heat oven to 175°C (I use a fan oven)
- Line a standard loaf pan (9 x 5 ) with baking parchment (this makes for super easy removal of the banana bread, alternatively you could oil the pan)
- In a large bowl mix together the oats, cinnamon, baking soda, baking powder and sea salt
- In a medium bowl whisk together the eggs, banana, peanut butter, vanilla essence, butter and agave/honey (if using)
- Add the wet ingredients to the dry and gently stir to combine (be careful not to over mix)
- Gently fold in the chocolate chips if using
- Pour the batter into the prepared pan and bake for 45-55 minutes or until set in the centre and a knife/tooth pick comes out clean. It’s easy to burn this so keep an eye on it!
- Let it cool in the pan for 15-20 minutes before moving to a wire rack to let cool completely (although this almost never happens – there is little else that makes me happier that warm banana bread with melting chocolate chips in the middle!)
- Dig in!
- This stores well in an airtight container for up to a week, although ours tends to get devoured way before then.
This mix also works well as muffins. Instead of filling a loaf pan, divide the batter into muffin cases in a muffin tray and bake for 25-30 minutes or until a knife runs clear. This batter makes about 14 muffins.