This healthy whole wheat banana bread has plenty of flavour and attitude - the combination of sweet, caramel notes of baked bananas and the sea salt crystals is pure deliciousness and you don't even have to be a banana bread fan to love this recipe!
Preheat the oven to 375 F/ 190 C/ gas mark 5. Place the bananas on a baking tray and bake for about 25 minutes until soft and dark brown. Remove from the oven, carefully peel off the skin and mash the bananas (with the juices) using a fork (the mixture should be a little lumpy). Leave to cool completely, stirring once in a while.
Preheat the oven to 350 F/ 189 C/ gas mark 4. Grease a medium loaf pan (approx. 13x25cm) and line with baking paper. Set aside.
In a large bowl combine the flour, baking powder, bicarbonate of soda, cinnamon and salt, and stir using a whisk.
Combine the mashed banana (once cooled) with the beaten eggs, honey and milk and stir thoroughly.
Combine the dry and wet mixtures and stir only until the dry ingredients are no longer visible (the batter will be lumpy).
Pour the mixture into the pan, smooth out the top and bake for 1 hour. Remove from the oven and leave to cool for 5 minutes. Lift out of the pan along with the paper and place on a cooling rack.
Bananas: Use very ripe bananas as they are sweet and likely to release more juice than bananas that aren't very ripe.
Baked bananas: When the bananas come out of the oven they are juicy and there is likely to be some juice around them. It is important to add all this delicious juice into the batter along with the mashed bananas. The banana mixture may seem a little runny at first but it will thicken as it cools.
Spices: I used cinnamon but you can swap it for mixed spice/pumpkin spice or simply omit the spices.
Batter: Do not overstir the batter - it should be lumpy. Stop stirring once the dry ingredients have been incorporated.
Storing: Leftover banana bread can be stored in a plastic container and enjoyed over 2-3 days.
Preparation time includes the time needed to bake the bananas.