Who doesn’t like banana bread, right? I LOVE it and I make banana bread really quite often as I think it is the best way to use up overripe bananas. It is quick and easy to make, delicious and can be added to lunch boxes for a healthy snack.
Banana bread is so versatile too. You can add any types of seeds or nuts or dried fruit to mix things up. This classic dairy free recipe was found in a Woman’s Weekly Gluten Free Recipe Book. My favourite thing about this banana bread recipe is the way it is served. By frying a few slices of bananas, drizzled with some golden syrup, it just pushed this simple recipe to a next level.
My toddler loves this as a quick snack and she enjoys finding a slice in her lunch box. Once you realise how easy it is to make it, you will never buy an overpriced slice in a coffeeshop.
I used wholewheat flour as I don’t follow GF diet and I wanted to make the recipe a bit healthier. It made for a really chunky loaf with a crusty top. I also added some frozen raspberries.