This egg-free banana bread is more bread than cake. It's deliciously moist without being too dense or too sweet, making it the perfect treat for kids. Many commercial banana breads available are more like cake and packed with sugar.
Preheat oven to 180°C. Grease a 23 x 12.5cm loaf tin
In a bowl, whisk together bananas, honey and butter. In another bowl, sift flours, bicarbonate soda, sea salt and cinnamon. Gently whisk in the flour mix into the banana mix, until just combined. Pour into a greased loaf tin and bake for approx. 1 hour. To check if cooked, insert a skewer into the centre of the loaf and if it comes out clean, the banana bread is cooked. Cool in tin for 10 mins then turn out onto a wire rack to cool completely. Serve warm or cold by itself or with a little butter.
Keep in fridge for up to 3 days or freeze for up to 1 month.
Makes 10 servings (serve = 1 slice)
| Prep Time: | 10 mins |
| Cooking Time: | 60 mins |
| Ready in: | 70 mins |
Suitable for: |
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| Breakfast, Dessert, Snack | |
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