The vast green banana plantations and medicine gardens of Sri Lanka were all the inspiration I needed to transform my grandmothers banana bread recipe into something tropical and lush. Pure cinnamon oil is one of the few things that made it back with me from my trip earlier this year and it is truly amazing!
This recipe has a spicy kick to it with the pungent nature of pure cinnamon oil, whilst a perfect remedy for headaches and sugar imbalances it is also a delicious addition to baking or curries.
Banana bread is a great breakfast on the go or nutritious afternoon snack, plus its really easy and much cheaper than the cafe equivalent. You should give this recipe a try next time you have over ripe bananas are sitting in your fruit bowl at home. You know the ones.
Banana & cinnamon bread
125g unsalted butter, softened
1 1/2 cups castor sugar
1 cup of mashed ripe bananas ( about 3 small)
a few drops of cinnamon oil ( or you can use 1tsp of ground cinnamon)
250g plain flour
1/2 cup desiccated coconut
1 tsp bicarbonate soda
1/2 tsp sea salt
1/2 cup buttermilk (or you can use milk mixed with 1 tsp of lemon juice)
crème fraîche icing
60g crème fraîche
125g pure icing sugar
30 g softened butter
a few drops of vanilla
- Butter and flour a 22cm bread tin, then line base with baking paper. Preheat over to 180 degree celsius.
- Cream butter and sugar until pale and fluffy. Beat in eggs, banana, coconut and 3 drops of cinnamon oil. Its powerful stuff.
- Sift dry ingredients and add to banana mixture, alternating with butter milk. Stir to combine.
- Spoon into tin and bake for 1 hour or until a skewer comes out clean.
- Cool cake in its tin on a wire rack for a few minutes before turning out. Cool completely before topping with icing.
Icing: in a food processor blend the crème fraîche, icing sugar and butter until creamed – looking for a smooth and light texture.
Candied lemon: in a saucepan place thin slices of lemon and 1 tbs of castor sugar. Bring to a light simmer with the lid on, turn off the heat and allow to sweat for 2mins. Cool before garnishing the icing.
We created Farm to Face because we know that the food we eat has a huge impact on our health and wellbeing, and on the planet! We’re inspiring people to live waste free and eat for the future by choosing local, seasonal and ethical foods.
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