We’ll just say it – banana bread is one of the best foods ever invented, no?
Who can resist the mellow sweetness of ripe bananas, toasted with a good dose of butter? It’s so delicious, it doesn’t even need the sweetener (although try telling that to your local café!).
We love banana bread so much we’ve pimped it with chai spices, added secret vegetables to it and even reinvented it as cookies and smoothies.
Our latest experiment was to see if we could make banana bread with one of our I Quit Sugar packet mixes. The result is one of the easiest banana bread recipes ever!
You will need:
- I Quit Sugar: Gluten Free Muffin Mix Cashews, Linseed & Sunflower (pick this one up at your local Woolworths).
- 1 tbsp apple cider vinegar.
- 4 extra large eggs.
- 2 ripe bananas (+ 1 optional extra for decoration).
- 1 cup milk.
- 110g melted butter (+ extra for brushing).
Let’s get baking.
1. Preheat the oven to 160°C / 320°F / Gas Mark 3. Lightly grease or line a rectangular cake tin.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Add the I Quit Sugar: Gluten Free Muffin Mix Cashews, Linseed & Sunflower to the bowl.
4. Slowly fold in the eggs, milk, apple cider vinegar and melted butter. Don’t overmix or the bread will lose its fluffiness!
5. Spoon into the cake tin and bake for 20-25 minutes or until the top is golden and an inserted skewer comes out clean.
6. OPTIONAL: Slice an extra banana and lay on top of the bread for extra sweetness. If you want a more golden colour, brush the top with butter halfway through cooking.
7. Remove from oven and allow to cool on a wire rack. Serve toasted with lashings of butter and enjoy!
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