Banana bread is the solution if you've got loads of overweening bananas and no time to eat them. While it takes some time to bake, the prep is super quick - less than 5 minutes of throwing everything into the food processor and then the oven. If you time it right, this can be ready for you just before a workout or as a yummy breakfast to accompany your morning coffee/tea.
This recipe is free of dairy, refine sugar and gluten.
Makes 1 banana bread of 8 to 10 slices
INGREDIENTS - "WET"
INGREDIENTS - "DRY"
INGREDIENTS - EXTRAS
Set oven to 180 C/350F to pre-heat. Next, grease muffin tins/cake tins/or whatever you've got with a tiny bit of coconut oil.
Now, it's time to mix the ingredients; first combine your "wet" ingredients in a food processor. Add in all dry ingredients. Blend well in processor. Next mix in cherries with a fork or spoon. Pour final mixture into greased tin and leave to bake for 40 minutes to an hour. A toothpick or fork should come out cleanly from the center once it's ready.
Leave to cool for a few minutes and then enjoy the deliciousness that is hearty banana bread!