I love bananas. At least, I think I do. They always seem to be a good idea in the supermarket so I buy a bunch of about a million and every week I just watch them rot. It’s not that I don’t want to eat them, I’m just clearly very over ambitious with how many is too many. So as a result I make an awful lot of banana bread..
This recipe is just great. It’s really hard to get wrong (I take very little responsibility if it does go wrong for you) and it lends itself very well to any little extras that tickle your pickle. Banana bread with toasted honey almonds is the ultimate. I mean for one it’s a good looking little thing if you have guests, two it is a divine texture and three, believe it or not, it is low fat! If you fancy something a little naughty a walnut and 85% dark chocolate chip is also delish!
So flaked almond banana bread with honey toast topping. GO:
- 6 tbsp sunflower oil, plus a little extra for greasing
- 2 very over-ripe bananas
- 2 Large free-range eggs
- 3 tbsp flaked almonds for in the cake
- 5 tbsp for toasting
- 3 tsp honey or 3 tsp agave syrup
- 2 tsp vanilla extract
- 110g golden caster sugar
- 240g self-raising plain flour
- 1 tsp baking powder
Preheat the oven to 180 degrees gas mark 6 and grease the tin. Grease the tin with sunflower oil and no flour, make sure you don’t use too much or it will pull away from the sides and won’t look as nice. And no one wants and ugly banana loaf do they?
Mash the banana up with the sunflower oil, it really doesn’t matter how brown these little beauties are, as long as they are not actually liquid or make you sick at the smell then they are fine. In fact, the closer to liquid they are, the better the texture in my opinion! Add the eggs and beat.
Add the sugar, sift through the flower and baking powder and carefully fold in, followed by the almonds.
Pour the finished batter into the sunflower greased tin and pop in the over for 35 – 45 minutes. Keep an eye on it because this can vary depending on the ripeness and size of the bananas.
Once removed from the oven, leave to cool and start on the candied almonds.
Toast the extra almonds until golden brown. I like mine on the dark side, they look so dreammmmyy. When they are done add a TINY drizzle of honey or agave. Add to the hot pan but don’t continue to heat, make sure the almonds are completely covered and then orange them straight on the cake while they are still hot. This will mean as the cool down they will set in place.
So to make up for the fact they are low fat, cover them in delicious, decadent, dangerous salted butter. OHMYGOD YUM ITS SO GOOD. Banana loaf is great for brunch on the go, to take into work or as a nutritious and delicious snack in the little ‘uns lunch box.