I love banana bread and have enjoyed quite a few of them over the years! This recipe combines two other favourite of min: Nut Butter and jam.
Now although the banana bread itself is free from refined sugars, I have used regular raspberry jam. I try to cut back on refined sugars but I’m not 100% rigid on this For my own diet. If you were though, you could make your own raw chia jam (I have a recipe on the blog for this). Essentially take 170g mashed raspberries, add 1 tsp orange juice, 2 tbsp maple syrup and 25g chia seeds and stir together and then use instead of the raspberry jam in the recipe!
This could easily be wrapped in slices into foil lined baking parchment and can be frozen as slices (in a zip lock freezer bag) to have on hand for some bike nutrition! Just take out of the freezer that morning and it’ll be defrosted nicely for your ride!
NB&J Banana Bread
Makes 1 large loaf
80g Coconut oil
250g Mashed banana
275g Wholemeal flour
1tsp bicarbonate of soda
1 tsp cinnamon
120g favourite nut butter
120g raspberry jam or chia jam
1- Preheat the oven to 160° (fan assist), 175° or gas mark 3. Take a large loaf tin, grease with coconut oil or butter and lime with baking parchment.
2- Into a bowl, add the coconut oil and honey and whisk together.
3- Then add the eggs, milk, vanilla and mashed banana and whisk until smooth.
4- Add the cinnamon, bicarbonate of soda and flour and fold together until fully combined.
5- Microwave the jam and nut butter for 30 seconds so they go runny (careful with the jam).
6- Place 1/3 of the batter across the base of the loaf tin. Then dot small dollops of jam and nut butter (about 40g or 1/3 of each) across the batter and marble gently into the batter with a spoon (don’t over do it!).
7- Add another 1/3 of the batter on top, dollop with nut butter and jam, marble and repeat with the last 1/3 of the batter.
8- Bake in the oven for 55-60 mins until risen, golden and a skewer comes out clean.
9- Leave to cool on a wire rack and enjoy every last slice!!!