Banana Cinnamon Bread

Prep. Time: 5 min
Cook Time: 60 min
Makes: 12 slices

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INGREDIENTS

• 350g (3 large) Bananas

• 105g (½ cup) Organic Coconut Oil

• 75g (¼ cup) Pure Maple Syrup

• 5g (1 tsp) Organic Vanilla Bean Paste

• 320g (2 cups) Plain Flour

• 170g (1 cup) Brown Sugar / Coconut Sugar

• 1 tsp ground Cinnamon

• ¼ tsp Ginger Powder

• ½ tsp Baking Soda

• 1 tsp Baking Powder

• 50g (½ cup) Walnuts (optional)

DIRECTIONS

Traditional
In a large bowl, mash the bananas with a fork. Add the remaining wet ingredients and mix until combined, either by hand or with beaters on a medium – low speed.

Scrape down the sides of the bowl. Add in the dry ingredients and stir until combined using the same speed. If adding Walnuts, gently stir them through with a spoon.

Thermomix
Add the bananas to the TM bowl and mash for 4 SEC / SP 4. Add the remaining wet ingredients and mix for 10 SEC / SP 4. Scrape down the sides of the bowl.

Add the dry ingredients and mix for 40 SEC / SP 4. Add the walnuts (optional) and mix for 8 SEC / REVERSE / SP 4.

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Line a bread tin with baking paper. Pour the mixture in.

You can either sprinkle the top with some rolled oats, or slice a banana in half lengthways and lay it on top, for a fancy look.

Bake in the oven at 160°C for 60 MIN.

NOTES

Allow to cool in the tin, before removing. Cover and store in the pantry.

This freezes beautifully, so slice it up once cooled and freeze pieces ready for lunchboxes. It can be stored in the freezer for up to 4 weeks.