REcipesshopaboutcontact

Banana Bread with Stone Fruits

A sweet, slightly tangy and most delicious breakfast bread that's super easy to make? You've got it coming your way!

Prep:

5

minutes

Cook:

60

minutes

TOtal:

65

minutes

Ingredients

  • 4 small black bananas
  • 50ml vegetable oil, or mild olive oil
  • 100g light brown sugar
  • 230g gluten-free plain flour (I've also used soya flour before)
  • 3 tsp baking powder
  • 3 tsp ground sweet cinnamon
  • 1 tsp vanilla extract
  • 50-100ml almond milk (or any vegan milk of your choice)
  • 4 tbsp honey
  • 3 peaches
  • 3 nectarines
  • 1/2 lemon, juiced
  • Additional: 1 banana, sliced into rings

Instructions

  1. Preheat your oven to to 200°C / 400°F / Gas Mark 6 and grease and line your baking tin.
  2. In a large mixing bowl, mash the black bananas until they are smooth, and then stir in the oil and brown sugar. Mix until everything is stirred.
  3. Gently add in the flour, baking powder and 2 teaspoons of ground sweet cinnamon, seasoning with a bit of salt. Fold the dry ingredients in.
  4. Gently mix in the vanilla extract, 3 tablespoons of honey and almond milk until everything is combined, and then pour into the baking tray. Place the sliced banana rings on top and sprinkle over a teaspoon's amount of sugar over the top (this will make a deliciously crispy crumb topping.)
  5. Place in the oven to cook for roughly an hour, or until the banana bread is completely cooked all the way through ( ask were inserted in should come out clean). Top tip - you may want to cover the top of the banana bread after 15-20 minutes to stop it from burning.
  6. Slice your peaches and nectarines in halves and then place on a baking dish. Drizzle over the remaining honey and ground sweet cinnamon, along with the lemon juice (this will calm down the tanginess of the fruits). Place in the oven to cook for roughly 20-30 minutes until they have caramelised and softened.
  7. Once the banana bread is cooked and cooled out of the oven, serve a slice with the stone fruits. (I also love to serve these with some vegan greek yoghurt and some peanut butter, but feel free to serve them with whatever you like.)