Sometimes I get up on a Sunday and just start baking. Usually I’ll use whatever ingredients we have in the kitchen (mainly ones that need using pretty soon) and see what comes out. Sometimes it’s an inedible disaster that ends up in the bin, sometimes it’s an edible success.
My go to is usually experimenting with different variations of banana bread. Not just because I always have old bananas to use up; it’s also quick and easy to make, which is great when you wake up with a cake craving (don’t judge me, by the time I get up on a Sunday, its afternoon). I love banana bread and coincidentally, today is National Banana Bread Day (in America) – I love coincidences so what better time to share this recipe?
Ingredients
- 225g plain flour
- 3 heaped tsp baking powder
- 1 1/2 tsp cinnamon
- 100g coconut sugar
- 75g coconut oil
- 100g raisins
- 3 large ripe bananas
Method
- First heat the oven to 160°C.
- Mash the bananas into a paste, then add the coconut oil and mi
- Then add the sugar, flour, baking powder and cinnamon and mix.
- Next add the raisins and combine.
- Transfer to a small loaf tin (20cm x 12.5cm) lined with baking parchment and bake for 25 minutes or until golden brown and cooked in the middle.
Health benefits
Bananas are packed full of potassium, manganese and magnesium, which are good for blood pressure, heart, kidneys, bone, blood sugar and are also help reduce stress. Cinnamon is high in antioxidants, anti-inflammatory properties and lowers blood sugar. Raisins are full of iron, which we need to help regulate red blood cells, fibre, calcium and antioxidants.
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