Name a better use for over-ripe bananas… I’ll wait.
Is it just me or does the sweet spot between bananas being green and powdery and over-ripe and mushy last approximately 0.3 days?!
Normally when I miss the banana boat, I cut my losses and freeze those freckled-fingers to use in smoothies on another day, but if I have time, I like to make a loaf of banana bread for breakfasts or snacks throughout the week.
When it comes to this recipe, the riper the bananas the better, and you can add a little less (or more) honey depending on how far gone your ‘nanas are.
Even bananas previously frozen work well – just let them thaw out until they’re soft enough to mash with a fork.
This recipe is moist, sweet and textured with chopped nuts, has no refined sugar, and is completely moorish.
200 grams ripe bananas (approximately 2 bananas) +1 for serving , optional
1/2 cup virgin coconut oil, melted
1/2 cup Greek yogurt
1/2 cup honey
100 grams flour of choice (I like to use a mix of buckwheat and green banana flour, but anything except coconut flour should work)
100 grams almond meal
2 teaspoons ground cinnamon
1 teaspoon baking soda OR 2 teaspoons baking powder
1/2 cup chopped nuts of choice (I used almonds and walnuts, but you could use any nuts, chocolate chips, chopped apples or dried fruit if you prefer)
Pre-heat oven to 180° fan forced.
With the back of a fork, mash bananas into a puree. Mix in oil, yogurt, honey and eggs and combine well.
Add flour, almond meal, cinnamon, baking soda/powder and nuts, and mix until there are no lumps or dry bits. Pour into a loaf tin – or any bake-safe dish of choice.
This is optional, but I like to decorate the top of my loaf with an extra banana sliced lengthwise, more nuts and some oats.
Bake for 45 minutes or until an inserted knife comes out clean. Leave to rest for 10 minutes.
You know what to do next – serve it warm, at room temperature or cold, on its own, with honey, a little maple ricotta, nut butter or raspberry chia jam – whatever you like!