INGREDIENTS
1/3 cup macadamia oil or extra virgin olive oil
1/3 cup honey or maple syrup
2 eggs
1 cup mashed ripe bananas (about 2½ medium or 2 large bananas)
1/4 cup milk of choice
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
1¾ cups spelt flour
Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices... I added a pun net of fresh raspberries.
INSTRUCTIONS
Preheat oven to 160 degrees Celsius and grease a 9×5-inch loaf tin.
In a large bowl, beat the oil and honey together together with a whisk.
Add the eggs and beat well, then whisk in the mashed bananas and milk.
Add the baking soda, vanilla, salt and cinnamon, and whisk to blend.
Lastly, switch to a big spoon and stir in the flour, just until combined. If you're adding any additional mix-ins, gently fold them in now.
Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes).Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
