This is amazingly rich, delicious AND healthy. It is not your average banana bread with one measly banana and a cup of oil. No, this is banana goodness at its fullest. Bananas are a great source of fibre and so many minerals, vitamins and nutrients. Eat them raw as a snack (prepackaged at its best!) or use them in smoothies or, in this case, a lovely and rich banana bread. So go ahead and enjoy a rich indulgence without the guilt.
4-5 bananas, ripe (brown and spotty is king)
1 tsp baking soda
180gr whole wheat flour or buckwheat flour
1 tsp baking powder
1 tsp vanilla extract with seeds
1/8 tsp cinnamon powder
1/8 tsp ground nutmeg
Mash the bananas and baking soda together and let sit at room temperature for 15 minutes. Some chunks are fine if you wish. Add in the other ingredients and mix until just blended. Pour into a parchment lined loaf pan and bake at 180c for 55 minutes. Cool on a wire rack.
Use ripe bananas. When a banana ripens the starch is converted to sugar which is why this recipe does not contain any sugar or added fats because the ripe bananas “replace” the required sugar and fat. If you are single or want to keep this on hand for take along snacks cut the loaf into 1 cm slices and freeze.