I was recently given 19 ripe bananas which for me was like winning the lottery. The shops always sell under ripe bananas and I often buy them thinking I’ll let them ripen before I bake with them. Of course this never happens, I usually eat them before they are ripe enough to bake with. So receiving all these ripe bananas was very exciting for me! I made some three ingredient cookies, a smoothie with some and froze the rest. I saved also saved a few to make this banana bread of course.
I love banana bread, I usually slice it, wrap individually and freeze them. Perfect for breakfasts on the go. This recipe is sugar free and nearly fat free. You can of course add extra sugar if your bananas are not super ripe.
If you haven’t realized yet, most of my recipes I create them as I go along. The oil measurement is an approximate as I forgot to measure it before I added it in. I usually use 1/2 cup of oil but I’ve tried to cut that back for this recipe. If you wish to use 1/2 cup of oil, only use 1/2 cup of milk.
2 1/2 cups self-raising flour
1 cup desiccated coconut
1 cup rice milk (or milk of your choice)
1 cup mashed banana
1/2 tsp bicarb soda
1/6 cup olive oil (approx)
Preheat oven to 180c, spray and line a loaf pan. Set aside.
Add flour, coconut, bicarb soda (and sugar if using) to a bowl and mix well. Make a well in the centre.
Mash the bananas in a separate bowl, add the oil and milk. Pour into the well and mix with a spoon.
Pour into the pan and smooth the top.
Bake in the oven at 180c for 1 hour or until a skewer comes out clean.