Capilano Honey Banana Bread
-
Easy
-
1 hr 15 mins
Refined sugar, gluten and dairy free, Capilano honey banana bread is a better-for-you take on the classic. A hard-working baking staple, this freezer-friendly recipe is nourishing, comforting and versatile. Simply mix in your favourite nuts, seeds or chocolate chips.
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
60 mins
-
Servings
8-10
Ingredients
- 1 2/3 cups (250g) gluten free plain flour (or plain flour)
- 2 tsp bicarb soda
- 1 tsp cinnamon, ground
- ¼ tsp salt
- ½ cup (125ml) extra virgin olive oil
- 180g (½ cup) Capilano Honey
- 2 tsp vanilla extract
- 2 large eggs
- 3 large ripe bananas (400g), mashed
- 2 tbsp coconut or natural yoghurt
- ½ cup walnuts or dairy free choc chips (optional)
- 1 ripe banana, sliced
- Preheat oven to 160°C (fan-forced). Grease and line base of a 13.5cm x 23.5cm loaf pan.
- Place flour, bicarb soda, cinnamon and salt in a large bowl and mix to combine. Set aside.
- In a large bowl, combine olive oil, honey, vanilla and yoghurt, whisking to combine well. Add eggs and banana, mix until well combined.
- Sift flour, bicarb soda and cinnamon into wet mixture and fold gently until just combined. Add optional nuts or choc chips, fold gently.
- Pour mixture into prepared loaf tin and place lengthways sliced banana on top. Bake for 40 minutes, then cover with foil and bake for an additional 20-25 minutes or until an inserted skewer comes out clean. Cool in pan briefly then turn onto rack to cool.
- Store in an airtight container for up to 5 days, or allow to cool and slice and freeze in portions for up to 3 months.
Used in this recipe
- Preheat oven to 160°C (fan-forced). Grease and line base of a 13.5cm x 23.5cm loaf pan.
- Place flour, bicarb soda, cinnamon and salt in a large bowl and mix to combine. Set aside.
- In a large bowl, combine olive oil, honey, vanilla and yoghurt, whisking to combine well. Add eggs and banana, mix until well combined.
- Sift flour, bicarb soda and cinnamon into wet mixture and fold gently until just combined. Add optional nuts or choc chips, fold gently.
- Pour mixture into prepared loaf tin and place lengthways sliced banana on top. Bake for 40 minutes, then cover with foil and bake for an additional 20-25 minutes or until an inserted skewer comes out clean. Cool in pan briefly then turn onto rack to cool.
- Store in an airtight container for up to 5 days, or allow to cool and slice and freeze in portions for up to 3 months.
-
Recipe inspiration
- See all recipes
