Banana Nut Bread

Like most parents who work from home the hours between the school drop-offs and pickups are ever so precious. A mountain of work can be tackled in a quiet house, so I generally try to use that time wisely. On days when I'm busy writing, it's always lovely to have something nutritious to refuel with when I'm grabbing a quick break. My go-to is often wholegrain toast, smothered in a good quality nut butter and topped with sliced banana. It ticks all the boxes - quick, tasty, nutritious and filling. Another snack I adore is banana bread, and this recipe is one of my favourites. It's effortless to make, so much so I'll be passing the job of making one weekly over to one of my secondary school boys, once the holidays are upon us. In this recipe, I've used a mixture of pecans and walnuts, but any unsalted nuts would work in their place. 



Banana Nut Bread

This loaf is refined sugar-free and gains its delicious sweetness from the ripe bananas and the addition of some maple syrup. Chia seeds, pecans, and walnuts are a great addition to this loaf as they're packed with heart-healthy vitamins, minerals, and omega-3s.

Ingredients

250g wholemeal flour
1 tsp baking powder
1 tsp ground cinnamon
50g chia seeds
50g pecans, roughly chopped
50g walnuts, roughly chopped
100ml coconut oil
100ml maple syrup
100g Greek yogurt
2-3 (200g) bananas, mashed
2 eggs, lightly whisked
1tbsp oats

Method

  1. Pre-heat the oven to 190°C / fan 170°C / gas mark 5. Using a little sunflower oil, lightly grease a 2lb loaf tin.
  2. Place the flour into a large bowl. Sieve in the baking powder. Add the cinnamon, chia seeds, pecans, and walnuts. Stir to combine.
  3. Add the coconut oil to a large bowl with the maple syrup, Greek yogurt, and mashed bananas. Using a wooden spoon, beat together to combine, while gently breaking down the coconut oil with the back of the spoon. Add the lightly whisked egg and stir well to combine.
  4. Add the flour and nut mixture, and bring the mixture together with a wooden spoon.
  5. Pour into the prepared tin. Sprinkle over the oats and press into place to ensure they stick.
  6. Bake in the preheated oven, for 55-60 minutes, until well risen and golden.
  7. Remove from the oven and transfer to a wire tray to cool. Store in a sealed container for up to 3 days.

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