Classic banana bread

I GENUINELY used to make this once a week. It’s an addiction.
It’s made with wholemeal flour too, so perfect for breakfast, or a healthy sweet treat.

Recipe for a loaf tin

3 small bananas or 2 large
2 tbsp maple syrup
2 eggs
1 tsp vanilla extract
2 tbsp sugar
1 tbsp butter, melted
Splash of milk
1 cup plain wholemeal flour
1/2 cup self raising flour
1/2 tsp baking powder
Sprinkle of salt
Optional: 1/2 cup chocolate chips

Method

1. Preheat your oven to 180°C.

2. Mash your bananas in a large mixing bowl, then stir through your maple syrup, and 2 tbsp sugar.

3. Add your vanilla extract and your eggs, stirring through well.

4. Add a splash of milk, so you have enough liquid for your flours, then add the flours and baking powder to the bowl. Add your chocolate chips at this point, if you have them.

5. Mix well, making sure there are no lumps in the batter.

6. Melt your tbsp of butter, fully, in the microwave.

7. Add to the batter and stir though until fully incorporated.

8. You should end up with a smooth cake batter - if you think it needs more liquid, add 1 tbsp more melted butter, or a splash more milk.

9. Pour your batter into a lined cake tin, or ideally a loaf tin.

10. Bake for 20 minutes, then turn it around and bake for another 15.

11. Remove from the oven once risen and golden brown, then set aside to cool down slighty.

12. Serve warm, toasted, or just as it is. I love mine with yoghurt and peanut butter, and some fresh berries.

Notes + Variations:

Use brown or white sugar - I actually prefer to use brown or coconut.
If you’re vegan, sub the eggs for 5-6 tbsp vegan yogurt.