The go-to Banana Bread

This recipe is my go to for a quick banana bread. Simple ingredients that I always have, all in one mixer and straight into the pan, no fuss. And it tastes great, and toasts well. Spread with organic butter, or my favourite coconut yoghurt with some berries, very satisfying.

3-4 lg ripe bananas, mashed
3 free-range or organic eggs
1⁄4 cup butter, melted
1⁄4 cup sweetener (rice malt syrup, maple syrup, honey), optional
1 teaspoon baking powder
1⁄2 teaspoon bicarbonate of soda
1 teaspoon vanilla powder, extract or essence
1 tablespoon cinnamon, ground
1⁄4 teaspoon sea salt
30g (4 tablespoons) chia seeds
180g (11⁄2 cups) wholemeal spelt flour

flaked coconut, raspberries/blueberries (optional)

Preheat your oven to 170 degrees C.
Line a 25 x 15cm loaf tin with baking paper.

In a large blender or food processor, place the banana, eggs, butter, sweetener, baking powder, bicarbonate of soda, vanilla, cinnamon, salt and chia seeds. Blend at a high speed until well-combined.

Gently fold though the wholemeal spelt flour until just combined but don't over mix.

Pour into a loaf tin lined with baking paper. Sprinkle with flaked coconut and raspberries or blueberries if desired.

Bake for 45-60 minutes until a skewer inserted into the middle comes out clean.

Allow to cool, slice and serve.

Serve at breakfast or with your cuppa or great for kids lunch boxes.

This recipe I have adapted from Georgia Harding’s 'Rise and Shine' breakfast book.  A great ebook for breakfast ideas, go to www.wellnourished.com