Banana Bread
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Ingredients:
You don't need a mixer, just a whisk (a tool that looks like the blades of a mixer).
Preheat the oven to 180°C and grease a loaf pan with coconut oil.
Mash the ripe bananas with a fork until completely smooth.
Mix the melted coconut oil with the honey.
Add the eggs and beat until smooth.
Add the mashed bananas and mix
Add the baking soda, salt and cinnamon
Mix slowly
Add the oats and mix until completely smooth.
Pour the dough into the greased pan.
Bake at 180 °C for 55-60 minutes or until golden brown.
You can check if it is ready by inserting a toothpick and checking if it comes out dry. There should be no dough stuck to it, but be careful not to burn yourself.
Enjoy!
Can be stored in the refrigerator for up to 5 days.
Tip: It's delicious to toast in a frying pan and eat warm in the morning with a cup of coffee!
- 2 to 3 very ripe medium bananas
- 40 g coconut oil
- 2 tablespoons of honey (40 g)
- 1/2 teaspoon baking soda (not baking powder)
- 1 pinch of salt
- Cinnamon powder to taste
- 2 eggs
- 50 ml of filtered water
- 1 1/2 cups (205 g) oat bran
You don't need a mixer, just a whisk (a tool that looks like the blades of a mixer).
Preheat the oven to 180°C and grease a loaf pan with coconut oil.
Mash the ripe bananas with a fork until completely smooth.
Mix the melted coconut oil with the honey.
Add the eggs and beat until smooth.
Add the mashed bananas and mix
Add the baking soda, salt and cinnamon
Mix slowly
Add the oats and mix until completely smooth.
Pour the dough into the greased pan.
Bake at 180 °C for 55-60 minutes or until golden brown.
You can check if it is ready by inserting a toothpick and checking if it comes out dry. There should be no dough stuck to it, but be careful not to burn yourself.
Enjoy!
Can be stored in the refrigerator for up to 5 days.
Tip: It's delicious to toast in a frying pan and eat warm in the morning with a cup of coffee!