Bananas. I love them. In fact, I love them so much that I probably eat about 3 of them a day. They are loaded full of goodness. Bananas are certainly not a diet food but then again, if you are eating a healthy diet and you’re not overweight, what’s the issue.
Here is my recipe for a basic banana bread made with almond flour. *Make sure to read the notes*
3 medium ripe banana (mashed)(around 300g- don’t worry if it varies by about 20g)
2 tablespoons of raw honey or pure maple syrup (the expensive stuff, not pancake syrup!!)
1 teaspoon pure vanilla extract
60 g of oil of choice (I use coconut, walnut or macademia nut oil)
1/2 teaspoon baking soda (bicarbonate of soda)
1 teaspoon of baking powder (gluten free)
200g almond meal/almond flour
a squeeze of lemon juice
Preheat your oven to 160 C / 320 F
Combine mashed banana, honey, oil, vanilla, eggs, baking soda, baking powder, lemon and salt in a blender or by hand but if you do it by hand, make sure it is really well pureed.
Add the almond meal and whatever options you choose**
Oil one loaf tin and add some baking parchment to stop the bread sticking (my tin is 26cm by 10cm).
Pour mixture into the tin and bake for around an hour although check after 50 minutes (a skewer inserted into the centre should come out dry).
Remove from the oven and allow the bread to cool before removing from the tin.
If it’s browning too quickly, cover with foil.
If your tin is smaller than mine, you will need to cook it for longer so will need the foil option above!
**Options – you can add any one or more of the following at the options stage
1/2 cup of shredded coconut
1/2 cup of walnuts or pecans
1/3 cup of dark chocolate chips
1/2 cup of raisins
1/3 cup of seeds like poppy seeds or chia seeds
3/4 cup of protein powder plus one extra egg
You can use unsweeteed apple sauce instead of the honey or maple syrup (I use maple syrup)
You can remove the honey and maple altogether and add stevia but if you do, you’ll need to add an extra egg and a tablespoon of water. This is not my favourite option as it produces a denser bread but it’s still tasty.
Will post recipes using different flours soon.