Banana bread is my all time favourite breakfast. I used to buy it religiously from the cafe at my uni when I had an ‘early’ 9am lecture. Now it is a staple breakfast item, with a good mix of protein and carbs to start your day!
Paired with a long black coffee, this recipe has the potential to get you through whatever the day can throw at you. And because it is ‘bread’ that means it is healthy, right?
Also lovely slightly toasted with a little bit of extra margarine!
- 2 cups plain flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup margarine, at room temperature
- 3/4 cup brown sugar
- 3 very ripe bananas, medium sized, mashed well
- 1/4 cup almond milk
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, chopped
- Combine together the almond milk and lemon; set aside.
- Preheat the oven at 180C for 15 minutes. Line an 8×4 inch loaf pan with baking paper and lightly grease with non stick cooking spray.
- Cream together the margarine and sugar. Then add the bananas, vanilla and milk-lemon mixture.
- Add the wet ingredients to the flour, baking soda, salt and cinnamon. Mix in the nuts and stir until just combined.
- Pour the batter in the prepared loaf pan and bake for about 60-70 minutes or until a toothpick inserted in the center of the bread comes out clean. Mine was done shortly after 60 minutes.
- Remove the pan from the oven and place it on a cooling rack for about 15 minutes. Then transfer the bread from the pan to the rack and let it cool completely before slicing.
- Enjoy! (You’ll just have to try not to eat it all at once!)