Recipes / Sweet
You really do learn something new every day! It turns out that we all love banana bread so much that it even has its own national celebration day. (We can’t be the only ones that didn’t know this, surely?)
It’s true; February 23rd annually recognises National Banana Bread Day. And why not, we say! It’s a favourite with most little monkeys and a popular go-to bake for many mummies.
450 g (2 cups) super-ripe banana, mashed
equates to three small bananas
125 ml (½ cup) olive oil/coconut oil
110 g (¾ cup) self-raising wholemeal flour
110 g (¾ cup) self-raising flour
½ tsp baking soda
50 g (⅓ cup) rapadura sugar/coconut sugar
40 g (½ cup) desiccated coconut
1 tsp cinnamon
½ tsp cardamom
Preheat oven to 160 C.
Grease a loaf tin with coconut oil.
Combine wet and dry ingredients in two separate bowls. Then combine them.
Spoon into loaf form and bake for 25-30 minutes or until top is golden.
Store in an airtight container for up to three days or freeze for up to three months.
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