This simple recipe for Wholemeal Banana Bread was not planned. It just happened and it was a raging success.

All week I had been looking at two spotty bananas in my fruit bowl. I didn’t want a smoothie. I didn’t want banana on toast. My usual banana bread recipe uses three or four bananas. I was stumped.

In typical Amy fashion, I decided to go with my baker’s instinct, throw a few ingredients in a bowl and hope for the best. The best recipe for Wholemeal Banana Bread is now below. Easy Food Magazine have an amazing selection of banana bread recipes which I recommend you check out too.

Hope you enjoy!

Amy x

Ingredients
400g wholemeal flour
50g self-raising flour
1 tsp mixed spice
15g whole Chia seeds
1 egg, beaten
300ml buttermilk
1 tbsp honey
2 bananas, mashed
Handful of almonds, crushed

Method
Grease and line a 2lb loaf tin. Preheat the oven to 180C.

In a large mixing bowl, combine the flours, spice and seeds.

Make a well in the centre of the dry ingredients and gradually add in the egg, milk, honey and bananas.

Transfer to the prepared tin, sprinkle over the almonds and bake in the preheated oven for 50-60 minutes. Allow to cool before cutting.