Bananas for breakfast? Yes. Bananas between meals? Yes. Bananas just because? Yes! There’s something about bananas that are perfect any time of the day. And because mom always buys bananas, we almost never run out at home. One day, I decided to make a loaf of banana bread from overripe bananas and boy, was that a good call! The family loved it and that made me incredibly happy. After some tweaking and swapping, I believe I have mastered the perfect banana loaf – moist, fragrant, nutty and just sweet enough.
WHOLEWHEAT BANANA BREAD
Ingredients: Ripe bananas, organic wholewheat flour, organic raw cane sugar, olive oil, eggs, almonds, dark chocolate chips, chia seeds, organic himalayan salt
Loaf pan dimensions: 9×5 inches
How to store:
The Wholewheat Banana Bread can be left out at room temperature for 2 days (including the day of delivery). Thereafter, it should be stored in the refrigerator to preserve freshness and can last up to 5 days. If you like it warm, simply reheat for 15-30 seconds in a microwave with a mug of water and it’s ready to be enjoyed!
Delivery fee: RM7 per order (Klang Valley only, exclusions apply)
- Latte Be Light, Taman Berkeley Klang (Tues-Fri 11.00AM-6.00PM, Sat 11.00AM-10.00PM, Sun 1.00PM-10.00PM)
- Common Ground, Damansara Heights (weekdays only 9.00AM-6.00PM)
- The Black Cat Cafe, Jalan Ipoh (Tues-Sun 11.00AM-9.30PM, closed on Mon)
Promise I’ll get back to you!