This banana bread is so moist and light and packed full of goodness. A big favourite by my followers, family and friends. You can make this recipe into muffins also. Perfect served for breakfast, toasted with organic butter and chia seed jam. Pack into you children’s lunch boxes or the perfect morning or afternoon snack.
INGREDIENTS
3 ripe bananas
2 free range eggs
1 1/2 cup spelt flour
1/2 cup almond meal (optional, if you add almond meal, add 2 Tbps coconut milk)
1 tsp baking soda
Pinch himalayan salt or sea salt
1/2 cup natural yoghurt or Greek yoghurt
1/4 cup coconut sugar
1 tsp cinnamon
1 tsp pure vanilla extract
DIRECTIONS
Add banana into a small processor and blend until smooth
Add eggs and mix and then sugar and blend ( Or you can just mash banana in bowl and mix in eggs and sugar and combine together)
In a bowl add flour and baking soda
Add wet mixture and yoghurt to dry mix and mix well
Place in a lined baking tin
Layer sliced banana on top and sprinkle over with coconut sugar
Bake 30-40 min in pre heated oven 165 degrees (place a skewer into the loaf to check if cooked through-needs to come out clean)
If you are making muffins, place mixture into lined muffin tins and bake for 15 min
