Whole Wheat Cinnamon Sugar Banana Bread

If you have been following my blog, then you now know that I love banana breads. They are a handy way to use those heavily speckled bananas without throwing them in the bin. Last week saw the men in the house down with severe cold attacks. Fruits too a backseat and there were no takers for the bananas. The bananas got spots, the spots turned brown and finally I left them undisturbed from another two days. And then they were perfect, perfect to make banana breads. I went a step ahead this time and topped it with a cinnamon sugar and sliced almonds.

Adapted from here Mashed Bananas - 1 cup EVOO - 1/3 cup Maple syrup - 1/4 cup Brown sugar - 1/4 cup Eggs - 2 Salt - a pinch Cinnamon - 1/2 tsp Vanilla Extract - 1 tsp Whole wheat flour - 1 3/4 cup Baking soda - 1/2 tsp Hot Milk - 1/4 cup + 1 tsp vinegar Sliced almonds - 2 tbsp 1/2 tsp cinnamon mixed with 1 tbsp sugar How I Made it: Preheat oven to 325 F and grease a 9×5 inch loaf pan. In a large bowl, beat oil and maple syrup and sugar together. Add eggs and beat well. Stir in bananas and vanilla, then stir in the salt and cinnamon. In a bowl, whisk the flour with the baking soda. Whisk the flour into the wet ingredients and mix till combined. Add the milk and mix into batter until it is evenly distributed. Spread batter into the greased loaf pan. Sprinkle with cinnamon sugar and sliced almonds. Bake for 50-60 mins. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool completely.

Serve with tea or coffee!!!

So thats it Folks...
With Love,
Signs off!!!