I finally got to visit Vermont recently. Land of lakes, liberals and great cheese.  The Chester farmer’s market saw us procure a large jug of local maple syrup and feast on Ana’s amazing empanadas. As for the banana bread, nothing revolutionary here but a healthy and delicious recipe which contains no refined sugar and is quickly thrown together for breakfast, on-the-go baby snacks or afternoon tea.

Ingredients

6 tablespoons butter
2/3 cup maple syrup
3 eggs
1/2 teaspoon vanilla essence
3 ripe mashed bananas
1/3 cup coconut flakes
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
sprinkle of salt

Making

Preheat the oven to 350 degrees f. Cream the butter with maple syrup and add the other wet ingredients and the coconut flakes. In a separate bowl mix the flour with the baking powder, soda and salt. Add the dry ingredients to the wet and fold until just incorporated – do not overmix.
Pour into a lined and greased loaf tin and bake for 45 minutes.