I'm feeling motivated - and can I just say - I'm on a roll in the kitchen, look out blog!
We buy bananas in bulk and keep them on a high rotation: fresh, somewhat speckled and well and truly browned, for various daily uses. Banana bread is a staple in our home. In any given week I could bake a loaf or two, and there is never any left the next day, unless I hide a slice to gently toast and smother in butter for morning tea.
This recipe is incredible and differs from my usual loaf, which is heavy on ground spices. It is free of gluten, refined sugars and easily substituted to be nut free. Wonderfully light and moist and packed with fresh summer flavours it is the perfect midweek afternoon tea, or breakfast.
3/4 cup almond meal (or equal amount of additional flour to be nut free)
1 cup blueberries, fresh or frozen
2 very ripe large bananas
Preheat oven to 180°
Line a loaf tin with baking paper and grease the inside edges with a little butter.
Bake for 1 hour before checking, the loaf should be wonderfully golden on top and a skewer inserted should come out clean.
Remove from oven and immediately turn onto a wire rack to cool.
Slice with a serrated bread knife and serve warm, cold or toasted with a little butter.