RECIPE : Banana Bread

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.