My new breakfast favorite!

The Banana Bread is a good substitute to toast for breakfasts and handy snack with your afternoon tea/coffee.

My dairy and sugar free recipe is made of easy-to-find ingredients (Okay, probably not the almond milk which could easily be replaced by coconut milk).

Ingredients:
2 Eggs
¼ cup Almond Milk (or Coconut Milk)
1 ¾ cup Whole Wheat Flour
½ cup Honey
1/3 cup Olive Oil
1 cup mashed ripe Bananas (2 large bananas)
1 tsp Baking Soda
1 tsp Vanilla extract
½ tsp Salt
½ tsp Cinnamon, plus more to swirl on top
Optional: ½ cup chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruits, fresh banana slices, etc.

1. Preheat oven to 185 degrees Celsius (about 350 degrees F);
2. In a large bowl, mash the banana and add the oil and honey with a whisk or a fork;
3. Add the eggs and beat well, then whisk in the almond milk;
4. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Then, switch to a big spoon and stir in the flour (in 3 batches to avoid clumps), until well mixed;
5. Pour the batter into a greased loaf pan and sprinkle lightly with cinnamon (For a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern);
6. Bake for 45 to 50 minutes (or until an inserted toothpick into the center comes out clean). Let the bread cool in the pan for 10 minutes, then transfer to a wire rack for cooling (for 20 minutes) before slicing.

Check out my video with Arabic subtitles on this link

Enjoy your mornings & afternoons!

The Urban Apron