THE BEST BANANA BREAD

Excuse the capitals in the title but I really do feel that this recipe = the best banana bread!

I have always preferred using spelt flour for my bread recipes and I have tried out my fair share of banana bread recipes however I initially developed this recipe by accident and thought I had to trial and error it to perfect the original bake I achieved. So my flour was spelt flour, and I used a ‘sweet and nutty’ one that I found in Waitrose. I also used a small amount of coconut sugar, mashed bananas, banana protein powder, oats, egg and vanilla. Now I think what makes this bread even more delicious is the vanilla and cashew icing… just dreamy! Of course you can opt for the bread without the icing but I really would recommend it.

So what’s great about this bread (besides the taste)? It is made up with complex carbohydrates that provide your body with slow releasing energy. It is a good source of protein, contains bananas which provide potassium and increase levels of serotonin (the happy hormone). In addition to an egg I have also used flaxseed eggs for additional nutritional value. Flaxseed is a great source of essential fatty acids which are good for your heart.

Ingredients

  • 1 1/2 cups of spelt flour
  • 1/4 cup of oats
  • 1/3 of a cup of coconut sugar
  • 1 teaspoon of baking powder
  • 2 medium mashed bananas (preferably ripe)
  • 2 scoops of banana protein powder
  • 1 egg
  • 2 flaxseed eggs (2 tablespoons of flaxseed + 6 tablespoons of water)
  • 1 cup of almond milk
  • 1 teaspoon of vanilla essence
  • 1 teaspoon of cinnamon

Icing 

  • 1/2 cup raw cashews , soaked  for 2-3 hours and rinsed
  • 2 tablespoons of melted coconut oil 
  • tablespoons of raw honey
  • 1 teaspoon of vanilla essence
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons of water
  • Chopped hazelnuts (optional)

 

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Method 

  • Preheat the oven to 180 degrees celsius and grease a 1lb loaf tin with coconut oil.
  • In a bowl, combine the spelt flour, oats, coconut sugar, protein powder and baking powder.
  • Mix up your flaxseed eggs in a cup and leave to set for 5 minutes.
  • Mash the bananas and add to the bowl. Then add the almond milk, egg, vanilla and cinnamon and mix until you have a smooth mixture (you may have a few banana chunks which is fine).
  • Stir in the flaxseed eggs.
  • Pour the mixture into your prepared tin and bake for 30-35 minutes.
  • Whilst the bread is baking you can prepare your icing. (See method for icing)
  • Once the bread is baked, remove from the oven and allow to cool for 10-15 minutes before removing from the tin. Allow the bread to cool completely before icing.

Method for icing 

  • Combine all ingredients and blend in a food processor or vitamix until smooth.
  • Allow to cool in freezer for at least one hour in order for it to thicken.
  • Spread the icing over the bread and finish off with the chopped hazelnuts.

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Enjoy! If you love this recipe you may also enjoy my marble bread.

You can see more of my sweet and savoury recipes that are uploaded daily to my instagram page!

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Peanut butter & banana protein bread

So I shared a ‘sneak peak’ of this bread on my instagram last week and you guys seemed to really like it (which I am flattered by), therefore I have written out the full recipe so you can enjoy it too! The taste of smooth and creamy peanut butter goes perfectly with the banana in the bread and its a good source of protein; which makes it the perfect snack!


Ingredients

  • 2 cups of self-raising wholemeal flour
  • 1/3 of a cup of coconut sugar
  • 1 scoop of  banana protein powder
  • 2 large mashed banana
  • 1 teaspoon of vanilla essence
  • 2 medium eggs (or flax seed eggs for vegan option)
  • 1 1/4 cups of cashew milk
  • 1/2 a cup of ground almonds
  • 4 tablespoons of peanut butter
  • 1/2 cup of crushed walnuts (plus a few extra for the topping)
  • 1 teaspoon of baking powder
  • 1 tablespoon of apple cider vinegar

Topping

  • A jar of smooth Whole Earth peanut butter  (you won’t need the whole jar- I usually use Meridian peanut butter but I have found for this recipe that whole heart spreads better!

Method

  • Preheat the oven to 180 degrees celsius and line/ grease a 1lb loaf tin. I greased mine with a little coconut oil, however I also sometimes use baking paper to line the tin.
  • In a bowl, mix together the flour, sugar, ground almonds, protein powder and baking powder.
  • In a seperate bowl, mash your 2 bananas well and add the vanilla essence, cashew milk, eggs and peanut butter. Gradually add the wet mixture to the dry mix bowl, combing into a smooth mix. You can either do this with a whisk or by hand. Then add the baking powder and apple cider vinegar.
  • When the mixture is well combined, pour it into your prepared tin and bake for 40-45 minutes.
  • Allow the bread to cool for 10 minutes before removing it from the tin and allow it to cool completely before ‘icing’ it. When I say ‘icing’ it, I mean you can cover the top of the bread with your smooth peanut butter. Additionally you can add walnuts on top.
  • This will stay fresh for 5 days if you keep it refrigerated in cling film.

Enjoy!

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