Banana bread is one of the easiest and yummiest things you can bake at home. Plus, it’s the perfect way to use up those old, brown bananas that seem to breed in the bottom of every family’s fruit bowl.
Using less sugar, swapping plain for wholemeal flour and adding in some walnuts makes this version a touch healthier than traditional recipes. For extra decadence, serve it with our special chocolate ricotta.
1 cup wholemeal flour
2 tsp baking powder
1/2 tsp bicarbonate soda
1/2 tsp ground cinnamon, plus 1 pinch extra
125g melted butter
1/2 cup caster sugar
3 ripe bananas, mashed
1 tsp vanilla paste
250g fresh ricotta
2 tbs finely grated dark chocolate
Honey, to serve
- Preheat the oven to 180°C. Grease and line the base of a 900ml loaf pan.
- Sift the flour, baking powder, bicarb soda and cinnamon together into a large bowl.
- Tip the walnuts onto a baking tray and toast for 10 minutes or until nuts are aromatic and starting to become golden in colour. Crush them in a mortar and pestle or food processor.
- Combine the butter, caster sugar, eggs, bananas and vanilla in a separate bowl and mix well.
- Gently fold the wet and dry ingredients together and add the nuts.
- Spoon batter into prepared tin and bake for 40 minutes or until a skewer comes out of the centre clean.
- Allow to cool for 10 minutes, then remove and cut into thick slices.
- To make chocolate ricotta, combine ricotta, chocolate and extra cinnamon in a bowl. Place a dollop on sliced banana bread, then drizzle with honey to serve.