Easy banana bread

If you are like me and always buy more bananas than you can eat, you probably often end up with some overripe bananas that don't look too appetizing any more. Overripe bananas definitely call for banana bread, so you have the perfect excuse to make this super easy and healthy banana bread. Enjoy it as a snack, or if you like a sweet breakfast, you can have it with your favourite nut or seed butter. I used 2 ripe bananas, but you can add one more; just be aware the recipe will be sweeter.

Easy banana bread

Ingredients:

Serves: 10–12 slices Prep time: 10 mins Cook time: 45–50 mins

• 2 very ripe bananas

• 1 egg

• 1/4 cup coconut/rapeseed oil

• 2 tbsp maple syrup

• 1/2 cup coconut sugar

• 1/2 tsp vanilla bean paste

• 1 + 1/2 cup gluten-free flour blend (I used Doves farm)

• 1/2 cup almond flour/ground almonds

• 1 tsp baking powder

• 1 tsp baking soda

• pinch of salt

Optional topping:

• 1/4 cup dark chocolate

• 2 tsp coconut oil

Instructions:

1. Preheat the oven to 180 degrees and line a loaf tin with baking paper.

2. In a large bowl, mash the bananas with a fork until smooth.

3. Crack the egg with the bananas and whisk together, then add the oil, maple syrup, coconut sugar, and vanilla bean paste/extract, and mix well.

4. Add the GF flour, almond flour, baking powder, baking soda, and salt into the wet mixture and combine.

5. Transfer the batter to the loaf tin and bake it for 45–50 mins.

6. Once your banana bread is baked, remove it from the oven and let it cool for about 20–30 mins.

7. Optional: Melt around 1/4 cup of dark chocolate with one teaspoon of coconut oil, pour it over the loaf, distribute evenly with a spoon, then set it for at least 30 minutes.