If you’re looking for a healthy breakfast alternative for you and the kids, then banana bread should be your go to breakfast bake. My favourite way to start the day is with a nice cuppa and a banana bread muffin. My favourite way to end it? Baking more banana bread of course! Nothing beats the smell of banana bread baking away!
However, the greatest feat for this bananary treat is just how diverse it is. It’s a great way to utilise left overs and reduce your food waste and can be chopped and changed to fit pretty much every dietary requirement. Bake as muffins for an on the go snack or as a loaf to cut as you go.
•3 table spoons of Honey
•2 table spoons of Fig jam
•3 over ripe bananas
•1 table spoon of cashew nut butter
•pinch of salt
•1 tea spoon of baking power
•1/3 cup of olive oil
•1 cup of self raising flower
•1 tea spoon of cinnamon
•Preheat your oven to 180°C
•Start by adding all your dry ingredients to a bowl
•Then mash your banana and mix into your dry ingredients
•Add all your wet ingredients
•Mix into an even, thick batter
•Oil a tin
•Pour in your batter
•Bake for 50-55 mins
Slice your muffins in half and add jam and whipped cream as an afternoon tea alternative. Or butter up a slice and layer with avocado. Either way goes perfectly with an ice cold, Greek Frappe!