The Cutest Banana Bread Recipe in the World

A bit like our lives, this recipe doesn't follow an exact science. It goes by feel and we wing it!

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INGREDIENTS

A bit like our lives, this recipe doesn't follow an exact science. It goes by feel and we wing it!

3 - 5 ripe bananas, smashed

2 eggs

1 teaspoon of baking powder

Squeeze of lemon juice to activate the baking powder (you can also make it without the baking powder, it just comes out flatter and a little dense but still good!)

Flour of choice - you can use almond, hazlenut, flaxseed meal, buckwheat flour or a combination of any

OPTIONAL EXTRAS

80 ml maple syrup or honey 80 ml macadamia nut oil or extra virgin olive oil 2 teaspoons vanilla extract

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Preheat the oven to 160 degrees.

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And make sure everyone has washed their grubby little fingers.

Show me how they washed. Good job.

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And because this recipe goes by feel, not by exact quantities.

Take the ripe bananas and put them into the bowl.

So you can use 4 or 5 bananas or as many ripe bananas as you have.

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Yeah, yeah. Matteo, don't put the skins in the bowl. Oh yeah, yeah, yeah.

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Pay attention. Add 2 eggs to the mixture.

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Now this guy's going to do the poo look.

No, Matteo. Poooooo.

You can mix the bananas with a fork or the little people like to use their hands.

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Add 1 tablespoon of baking soda or bicarb of baking soda.

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Squeeze the lemon over the baking soda to activate it.

You can do it. That's it. Use all your muscles.

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And put the other. Once the baking soda has activated, mix well with the fork.

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This one. Yeah, perfect. Or you can use a mixing spoon.

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Take out any accidental seeds.

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Add your choice of flour. So we just add whatever nut flour that you have available.

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We like to use hazelnut flour. You can use almond flour or you can also add flaxseed meal to it.

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But this recipe goes by feel and we just keep mixing in the flour until we get the right consistency to make the banana bread.

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So we'll add our flour in bit by bit and we'll mix it bit by bit.

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For this particular recipe we're using a bit of buckwheat flour.

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So we're going to add that in and then we're going to mix again and see what kind of consistency we have.

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We're going to add in some walnuts. Show the container.

Some walnuts or you can use nuts of your choice.

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Chuck them in there. That's it.

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Continue to mix into your mixture.

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If the consistency is still a bit moist, add some more flour until you have the right consistency.

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No, no, no. It's still a bit moist so we're going to add some more hazelnut flour.

Okay. So put some baking paper in a baking tin.

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You can use a round tin or a square tin or a rectangle tin.

It really doesn't matter.

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Now as you can see the consistency is not a typical dough.

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It's more of a kind of wet mixture. So that's kind of what you're aiming for, for the banana bread consistency.

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Now once the banana bread is in the tray, place in the oven.

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No, no, no. Okay, be careful. Here I'll do it because it's a bit hot.

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Now make sure the oven is at the right temperature, 160, and the timer is on about 40 minutes.

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Check on the banana bread every 10 - 15 mins and remove when it is nicely browned and slightly risen.

Serving suggestions:

Straight out of the oven with a cup of tea

Ice-cream + a shot of baileys

A spoon of ricotta

Enjoy :)