This banana bread is light enough to have on its own, but dense enough to pop in a toaster. Enjoy topped hot or cold with berries for breakfast, or toasted with butter for afternoon tea. You have to give this recipe a go!
120g/110ml coconut oil or butter (and a little extra for greasing)
225g dark muscovado sugar
285g plain flour
2 free-range eggs
3 large ripe bananas
1 tsp vanilla extract
1tsp ground cinnamon
2tsp poppy seeds
1tsp lemon juice
1 tsp bicarbonate of soda
Pinch of salt
1. Preheat the oven to 180C/350F/Gas 4.
2. In a blender or food processor, blend the ripe bananas until smooth (if you don’t have a blender you can mash them). Add the coconut oil (or butter) and the sugar. Blend until smooth.
3. Pour the banana mix into a large mixing bowl. Sift in the flour, bicarbonate of soda and salt.
4. Add the rest of the ingredients to the bowl (eggs, milk, vanilla extract, lemon juice, poppy seeds, cinnamon. Mix well until it makes a smooth pourable cake mixture.
5. Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour the cake mixture into the tin.
6. Bake in the oven for 50-60 minutes or until well well-risen and golden-brown.
7. Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
8. Serve hot or cold or even pop in in the toaster and top with butter. I personally enjoy serving it with berries, pumpkin seeds and almond nut butter.