I have not met a person who doesn’t, at least, like Banana Bread. I do know a lot of people who love Banana Bread - I’ll just put myself into that category!

I was very tempted to make a Banana Bread mix, so a actual Banana Bread Baking Mix, but in all honesty, its just to easy to alter these that I didn’t make that one a reality!

It’s such a nice way to use up all those left over bananas and not have tons laying around frozen waiting to be added to your next smoothie! It’s quick and easy and most of the time is spent in the oven, so if you can wait for it to bake, well then the worst is over!

I tend to make this one quite often as my kids are interesting, one day they will each have two bananas, I then go back to the shop grab a few more…only to have those left to go rotten and everyone is ALLERGIC to bananas! How that happens sporadically, well, I haven’t been able to figure it out! Ha Ha

The last addition I made, I added small chocolate chips to the mixture! For me, I LOVE it just as is, the kids, loved it even more as it had chocolate in!

What you will need to make this from our baking mix

Ripe Bananas - yes those yucky brown ones that no-one is eating - yuckier the better

Eggs - room temperature is best

Sugar - any sugar of choice, in this one I used norma white sugar, but I have used Allulose and it works perfectly

Butter/ Coconut Oil - either works perfectly

Yogurt - I prefer to use Vanilla Flavoured from The Collective (New Zealand) but don’t use any fruity flavours

This bread is wholesome and nutritious and delicious all in one slice! The Almond flour is high in protein, vitamin E, fiber, healthy fats and low carb! Its great for a more nutrient dense meal!

It’s also naturally sweet with the added bananas, so you don’t need to use a lot of added sweeteners.

Tips and Tricks

I like to add a pinch of cinnamon to the mixture, it feels all sorts of christmas vibes and smells delicious when baking!

When adding the Chocolate chips, make sure you take some of the sugar away, I like to remove 1/4 cup, otherwise it becomes realy sweet

Do not open the oven - I know it’s tempting and I will tell you to check your bread for when its done, as every oven is different, but do it quick and stealthy!

Let it cool COMPLETELY in the pan before you take it out and cut it!

My favorite way to eat this is just layered with butter! But you do you and add what you want! My kiddos love it with peanut butter!

BANANA, BANANA, BANANA

2 Medium Ripe Bananas, mashed - extra for decorating

2 Eggs

1 tsp Vanilla Extract

3/4 Cup Sugar

1/2 Cup Melted Butter

1/2 Cup Vanilla Flavoured Yogurt ( I use The Collective)

1 Pouch Original Nut Flour Bread Baking Mix (or any pouch you would prefer)

Preheat oven to 170° celsius. Line/Grease your tin of choice, loaf tin, muffin tin.

Add the pouch to a bowl, add the sugar, melted butter, eggs, yogurt, vanilla extract and mashed up bananas.

Mix it all thoroughly and pour into greased/lined tin. Place some bananas on top and sprinkle with some sugar. The sugar on top caramelizes the banana and the top of the loaf, yummy! (I tend to sprinkle it over every corner of mine! )

If the top starts browning too quickly, put some foil on top to cover it all up!

Bake for 60 minutes, please check your loaf after 50 minutes.

This will keep in a airtight container for up to 3 days. Make sure you eat it before then and leave me a comment of how you got on!