Over the years, I have perfected this recipe and this version has become very popular as it is so utterly delicious. You will notice that it is not full of sugar, even natural sugar, but it tastes amazing.
This recipe is so quick and easy and makes a great snack for us as well as the kids.
3 ripe bananas
1 ripe avocado
80 g raisins
50 g walnuts, roughly chopped
175 g plain flour (gluten free if required)
2 tsp baking powder
½ tsp bicarbonate of soda
2 large free-range eggs
2 tsp vanilla essence
30 g honey
1 tbsp organic black strap molasses
- Preheat the oven to 175ºC/350ºF/gas 4. Line a 1 litre loaf tin with baking parchment.
- Put the raisins in a pan and add just enough water to cover. Bring to the boil, turn off the heat and set aside to cool.
- Peel the bananas and avocado and blitz in a nutribullet/processor until smooth.
- In a bowl, beat the eggs, add the vanilla essence, honey and molasses and stir well until thoroughly mixed. Add this, along with the walnuts and raisins, to the banana mixture and stir well.
- Sift the dry ingredients (flour, bicarb & baking powder) into the banana mixture. Stir well and pour into the loaf tin.
- Bake for approximately 45-50 minutes. To check it is cooked, insert a skewer into the middle of the loaf, remove it after a few seconds and if it comes out clean then the loaf is cooked (if it’s sticky it needs a little more time).
- Allow the loaf to cool in the tin for 10 minutes before turning out onto a wire rack to cool. Then slice and enjoy.
* This freezes very well. Just ensure that it is well wrapped before freezing to avoid it drying out.