Breakfast Banana Bread

One of my all time favourite things to eat on a Sunday morning, with a big pot of steaming hot chai, a well loved book and a comfy chair.

Makes 1 medium loaf

what you need

FOR THE BANANA BREAD

5 ripe medium bananas

1/4 cup coconut milk

1/3 cup olive oil

1/3 cup maple syrup

1 teaspoon vanilla extract

1 cup of plain flour

1 cup of wholemeal flour

1 teaspoon each baking powder and baking soda

1/2 teaspoon salt

1/2 cup sultanas

1/2 cup macadamia nuts

2 tablespoons chia seeds

1/4 cup shredded coconut

FOR THE MAPLE BUTTER

250 g butter

1 cup maple syrup

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What to do

For the banana bread

Pre-heat oven to 180 degrees and line a bread pan with baking paper. Put the bananas, coconut milk, olive oil, maple syrup and vanilla extract into a blender and blend until smooth. 

Mix all the dry ingredients in a bowl and then fold in the wet mixture. Pour into the bread pan and bake for about 1 hour. The time it takes to cook will depend on your oven, so test after an hour with a skewer. If, when inserted into the centre, it comes out clean, it’s done. Remove from pan and allow to cool for at leat 30 minutes before cutting into it.

For the maple butter

Pour syrup into a pan and bring to boil over medium-high heat and cook for about 10-15 minutes, until it reaches soft ball stage. Remove from heat and stir in the butter until melted. Then transfer to a bowl fitted to an electric mixer and beat until think and creamy. About 10 minutes. Will keep in the fridge in an airtight container for up to 2 weeks.

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tips

This freezes pretty well. Just make sure you slice up the bread before freezing. That way you can easily grab a slice and pop it in the toaster when you want a bit of banana bread goodness.