Banana Bread Recipe
- WEDNESDAY 2 NOVEMBER 2016
One of the best tips I have is to freeze overly ripe bananas to use for a rainy day. The key is to peel them, cut them into bite-sized pieces and pop them into a container to freeze.
We use them to make dairy-free ice cream by blending them or putting them through our juicer (which has a homogenising cone to make them lovely and smooth). Other ways to use them are in pancake batters or in a banana bread recipe like this one.
Makes 1 Loaf
250 ml (1 cup) coconut oil, melted, plus extra for greasing
75 g (3⁄4 cup) coconut flour
5 g (3⁄4 cup) almond meal
1 teaspoon ground cinnamon
2 teaspoons baking soda
pinch of sea salt
5 very ripe bananas
1⁄4 teaspoon vanilla powder
4 1⁄2 tablespoons honey, plus extra for brushing
Preheat the oven to 160°C. Grease a 20 cm × 12 cm loaf tin with a little coconut oil, then line the base and sides with baking paper.
In a large bowl, combine the coconut flour, almond meal, cinnamon, baking soda and salt and mix well.
Place 4 1⁄2 of the bananas in a bowl and mash thoroughly. Slice the remaining half banana diagonally into three or four pieces. Set aside. In another bowl, whisk together the eggs, vanilla and honey, then stir in the mashed banana.
Pour the liquid ingredients into the dry ingredients and stir with a wooden spoon until thoroughly combined. Add the coconut oil and continue stirring until incorporated.
Spoon the batter into the prepared loaf tin and spread out evenly with a spatula. Arrange the banana slices on top. Bake in the oven for 15 minutes then cover with foil to prevent the top burning and cook for a further 45–50 minutes, or until a skewer inserted in the centre comes out clean.
Remove the bread from the oven and cool in the tin for 10 minutes, then carefully turn out onto a wire rack. Brush a little extra honey over the top and cool for 20–30 minutes. Slice and serve toasted spread with some coconut oil or almond butter.
Download as a PDF below: