Banana Bread is one of my family’s favourite snacks and is defiantly something I make regularly for the girls lunchboxes. In my house it can be challenging to find something everyone will eat and enjoy, so this is my ‘go to’ recipe! It is also simple and quick to make, which is perfect on those busy days.
I was initially planning on making a banana bread when I came across an over ripe mango in my fridge. I would usually cut it up and freeze it for smoothies, however thought this would be delicious in the banana bread. Lucky for me my girls thought it was good – otherwise I would have been stuck for their school snack!
But, really with so much going on it is really convenient to have recipes that are time efficient and can be quipped up in between working, cleaning and house chores.
As you can see below I enjoy mine with some vanilla-bean ice cream (I love Oatly atm!!) topped with fresh mango banana and toasted nut & seed granola. Perfect as a treat on the week-end or those late evening sweet cravings.
- 2 large ripe bananas – mashed (around 270g)
- 1 large ripe mango – peeled and diced (250g of mango)
- 1/4 cup oil (I’ve used a light EVO/Sunflower/Coconut)
- 1/4 cup plant-based milk
- 1 teaspoon of vanilla extract
- 1/2 cup of coconut/panella sugar
- 1 cup spelt flour
- 1 cup brown rice flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt
- Line baking loaf (24×15) with baking paper. Preheat oven to 160 degrees fan-forced.
- Mix together bananas and mango with the oil, milk, vanilla and sugar until combined.
- Add in the rest of the ingredients and mix together until combined well.
- Pour into the loaf tin. Garnish with nuts, seeds or sliced banana.
- Bake for 1hour 20 minutes. Make sure you check on the banana bread half way it may need turning around. Plus ovens can cook differently, so I would recommend checking on the bread just after the hour. Place a skewer in the centre to check if it is cooked – the skewer will come out clean, and the top should be firm.
- Let it cool down and enjoy with your family and friends.
This bread will keep for a week in the fridge – if it lasts that long!! And is suitable for freezing.