Banana bread for breakfast

Winter is fast approaching us, the days are getting shorter and the mornings darker.  I find at this time of the year it is all the more hard to get going in the morning and fitting in breakfast before leaving for work becomes even more tricky than I normally find it.  I have studied nutrition for over five years and I know that eating breakfast is important.  I have even taught school children that eating breakfast is important as well as their teachers. As a classic case of knowledge not transferring into action,  I remain an average-to-poor-scoring breakfast eater.  I blame this on seldom designate enough time in the morning for creating something I actually want to eat.  Some would put it all down to poor planning and those people would be entirely correct.

I have recently stumbled upon a sure-fire solution.  This scrummy banana bread is nutritious, fantastically filling and the preparation of it (in its simplest form), only requires a few easy strokes with a good quality bread knife.  If you want to put a bit more effort in, its quite lovely toasted and served with yoghurt, maple syrup and a few berries. 

 Almond banana bread

Makes 1 loaf

Adapted from various recipes all over the internet

You'll need: 

2 large bananas, mashed
2 tablespoons coconut oil, melted
1 tablespoon honey (optional)
1 tsp vanilla extract
3 eggs
1 cup almond flour
½ cup coconut flour
1½ teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ cup slithered almonds (to decorate)
2 heaped Tbsp good quality almond butter/peanut butter

To make:

1. Preheat oven to 180 degrees C.
2. Grease a loaf pan and line with baking paper
3. Mix together the bananas, coconut oil, honey, almond butter, vanilla, and eggs until combined (I use my food processor).
4. Add in the almond flour, coconut flour, baking soda, salt, and cinnamon and mix well.
5. Pour the mixture, which should be thick, into the prepared loaf pan and smooth the top.
6. Sprinkle with slithered almonds
7. Bake for 32-35 minutes or until the bread is golden brown and a knife comes out clean.
8. Let cool on a wire rack.
9. Keep tightly wrapped for up to 3 days.
10. Serve toasted with a dollop of yoghurt and some maple syrup or however you like!