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Method Prep:15min › Cook:50min › Ready in:1hr5min
Pre-heat your oven to 180 C / Gas 4.
Peel and chop up the bananas and pop them into a large mixing bowl. Mash the bananas until smooth then add in the oil, sugar and maple syrup.
Pour in the flour, ground almonds, baking powder and cinnamon and combine well. The mix should be light and fluffy.
Line a 2lb loaf tin with parchment. (I stuck it down using dairy-free margarine.)
Spoon the bread mix into a loaf tin. Decorate with flaked almonds (this is optional, I wanted to add the almonds for a little extra protein).
Pop the tin in the preheated oven for 20 minutes.
After 20 minutes, check the banana bread by sticking a sharp knife or skewer into it, it should come out somewhat clean. Place the tin back into the oven for 30 more minutes. (Cover with foil to stop the bread from burning.)
Take the banana bread out of the oven, tip out of the tin and place onto a cool plate or serving dish!
Slice up and serve warm with some dairy-free ice-cream or yoghurt or wait (I couldn't wait) until the bread is cool and you can enjoy it with a nice cup of tea or coffee as an afternoon tea treat! When the bread is hot, it is moist and crumbly, just how I like warm bread! This recipe is super easy, and its a must make for any banana and cinnamon lover!