We use lots of bananas in our house. Some weeks they go ripe so quickly though, especially in the warmer months. So I’m always looking for baked goods to use up them.
Overripe bananas really aren’t nice to eat but are so delicious to use in baking as they provide a natural sweetener. The overripe the better.
I’ve tried lots of banana breads. Our all time favourite is actually the Skinnymixers Banana, Date and Walnut loaf. Gluten free and dairy free (and can be nut free if you want), its on high rotation in our house. But sometimes I don’t have anough almonds to make it or decide to bake after the kids have gone to bed and don’t want to wake them. Have you ever heard the sound of almonds milling in the Thermomix? It could literally wake the people five houses down the street so it’s an activity I reserve for ‘awake’ times! Well not quite that loud but it’s not a quiet machine when it’s ‘milling!’
Anyway this banana bread is a delicious alternative that has many of my ‘staple’ baking ingredients (cinnamon, coconut oil, vanilla extract) and the spelt flour means it is low in gluten content although not exactly devoid altogether. See the recipe notes if you need to make it gluten free.