banana bread

When is bread not bread? When it's banana bread! Yep, we all know banana bread is cake, and that just the act of baking it in a loaf shape does not in fact make it bread, but we've all been calling it bread for too long to change now. And isn't it nice to justify cake for breakfast? I mean, we don't generally eat French fries for breakfast but we're always down for a hash brown. It's all about how you market it. Fried po-tay-to, fried po-tah-to. Same rules apply for banana bread. 

This oh-so-simple mix and bake recipe is very handy. Feel free to make it your own by adding in different things. Sometimes I add blueberries, or a shot of cooled espresso, and on one decadent occasion, I stirred a giant spoonful of milo through the batter. Delicious! Have fun experimenting and making it your own.

Ingredients:
⅓ cup olive oil or good quality vegetable oil
½ cup honey or maple syrup
2 eggs
1 cup mashed ripe bananas (about 2 bananas)
¼ cup milk of choice
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
1 ¾ cups whole wheat self raising flour

Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, sultanas or raisins, chopped dried fruit, chia seeds, wheatgerm, oat bran, fresh banana slices…

Method:
Preheat the oven to 175°c/155°c fan forced and grease or line a standard sized loaf pan.

In a large bowl, beat the oil and honey or maple syrup together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.

Add the vanilla, salt and cinnamon, and whisk to blend.  Next, use a wooden spoon or spatula to stir in the flour, just until combined. Some lumps are ok - it's more important that you don't over-mix! If you’re adding any additional mix-ins, gently fold them in now.

Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.

Bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean. Let the loaf cool in the pan for at least 10 minutes. You may need to run a knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

Store wrapped well in the fridge for up to a week, or slice and freeze for a future treat.