Scented with vanilla, this banana breads is fragrant and nutty with a soft, moist crumb. The almond batter is sweetened with rapadura sugar, and has a deep caramel flavour. Slice thickly, and lather in pure butter. An indulgent breakfast or mid morning treat.
I've made this recipe at least once a week for the last three years, and I still find it crazy-delicious. I hope you will to!
1/3 cup unsalted butter, or coconut oil, melted
3 ripe bananas
1 teaspoon pure vanilla extract
1/2 cup rapadura, muscovado or coconut sugar
4 free-range eggs
1 teaspoon baking soda
1 tablespoon apple cider vinegar
1/2 cup nut butter (I like almond)
1 cup spelt, buckwheat or oat flour
2 tsp ground cinnamon
2 bananas, sliced lengthwise, for topping
Preheat the oven to 160°C (315°F). Line a loaf tin with baking paper.
Add all ingredients to a food processor. Process until smooth.
Pour the batter into the prepared tin, then top with the sliced bananas. Bake for 45 minutes, or until a skewer inserted into the middle of the loaf comes out clean.
Leave to cool for 10 minutes or so in the tin, before turning out on to a cooling rack.
The bread will keep for 3–4 days in an airtight container, or up to 3 months in the freezer.
Makes 1 loaf.