Hello Heritage Bakers! We had 3 too-ripe-for-museli-but-perfect-for-baking bananas so I thought we would try making some banana bread with the Heritage Flour. I can't eat dairy so this was also an excuse to make a dairy-free dessert. I'm sure you could substitute the oil and almond milk for butter and cow's milk. I hope you enjoy - Rachel x
200g Trenchmore Heritage Flour
3 too-ripe-for-museli-but-perfect-for-baking bananas, mashed
2 eggs, whisked
60g melted coconut oil / mild olive oil
40g honey (extra points if you can get your hands on a jar of Mum's Trenchmore Honey!)
1 tbsp molasses (optional)
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla extract
1 tsp bicarbonate soda
75ml almond milk
50g ground almonds
50g linseed (optional)
Walnuts to decorate
Grease your loaf tin and pre-heat oven to 170 degrees C.
Mix all the ingredients together and pour the batter into the loaf tin.
Decorate with walnuts.
Place in pre-heated oven for 50-55 mins - be careful to not let yours catch around the edges, like mine did. Might be worth covering halfway with some foil.