Banana Bread. Don’t those two words just make you smile? Banana bread is such a classic recipe, and although it has been tried, tested, and shared by many, I don’t think it ever gets old. Although I do already have a Turmeric & Cacao Banana Bread recipe on my blog already, I recently just felt like going back to basics with a far simpler recipe with more traditional banana bread vibes. Being me, I couldn’t resist adding in a couple of extras like the walnuts and dried apricots – but I think they add fantastic depth and texture to this loaf. All taste testing I have inflicted on family and friends to date has been very well received (total positivity which is always a bonus!) – so I’m sharing this with YOU guys to try yourselves at home!
Recipe (Makes 1 Large Loaf)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 whole eggs
- 2 large ripe bananas + 1/2 banana sliced length-ways for decoration
- 1/2 cup of honey or maple syrup
- 1/3 cup of melted coconut oil or melted cacao butter (I use Cocobrew Cacao Butter)
- 180g oats, blended into flour (I use Flahavan’s)
- 50ml of milk of choice
- 50g of chopped walnuts
- 1 small handful of dried apricots, sliced into little chunks
- Pre-heat the oven to 200C (fan oven). Line a bread baking tin with grease-proof paper or spray with cooking spray.
- Take a large mixing bowl and a smaller one. Into the large mixing bowl add the dry ingredients – oats, baking soda, cinnamon and chopped walnuts.
- Using a power blender (I use my Nutri-bullet) or a food processor, blend the bananas, eggs, milk, melted coconut oil and milk. Leave the honey aside for now.
- Create a small well in the centre of the dry ingredients, and pour in the blended wet mixture. Grab a large spoon, and stir until you have a batter that is more liquid than solid in consistency!
- Next, add the honey, and stir again to mix it in.
- Finally, fold in the dried apricots. Pour the bread batter into your lined baking tin.
- Smooth down the batter evenly. Take your sliced banana half, and lay it on top!
- Bake in the oven for 45 minutes. Then take the loaf out, and cover it with tinfoil (it should be browned by now). Bake for another 15 minutes.
- Stick a tooth-pick in at the 1 hour mark. It should come out mostly clean!
- Remove from the oven and allow the loaf to cool for 30 minutes before tucking in!
Enjoy gang! I really hope you love this recipe as much as my family, friends and I do! Tag me if you try it out – you know where to find me, @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x