EPIC Banana Bread
We’re in September already, can you believe it?! They (whoever they are) say that time flies as you get older and I always figured it was merely another
thing grown ups said to get on at their children but, at 26 years of age, I can
vouch they are right! The years are passing by far too quickly!
An old friend of mine – ‘old’ only in the sense that we met over
10 years ago – turned 27 this week…27!!! Is it just me or does that sound A LOT
older than 26? Pushing 30, right? Oh dear.
On a much cheerier note: banana bread. Though not just any throw-some-old-black-bananas-in-a-bowl-with-some-other-stuff and hope for the
best. This banana bread just happens to be epic.
That’s a bold statement, yes. But I stand by it. Even Joe tucked into some last night and said he was 'surprised how much he enjoyed it'...think I'm slightly offended by the fact that he didn't think it would be good but I'll take it as a compliment and further evidence that this truly is a delicious bake!
Light and airy in texture yet moist and intense in flavour.
Refined sugar free, dairy free and ‘healthy’ by all means when talking about something that
calls itself ‘bread’ but is, in essence, cake.
This one contains both spelt and coconut flour, a smidge of
pure honey, a nugget of coconut oil plus a generous dash of cinnamon and a
dollop of peanut butter. As we're heading into autumn the cinnamon lends a warm, comforting note to this loaf and, as always here, the recipe comes together in no time at all making it perfect healthier alternative when the 3pm munchies creep up on
you.
My New Favourite Banana Bread
Serves 8
3 ripe bananas – plus one extra for decoration if you’re
feeling fancy
200ml almond milk
65g natural crunchy peanut butter
35g pure runny honey
135g white spelt flour
28g coconut flour
2 tsp baking powder
1 tsp cinnamon
25g coconut oil, melted and cooled slightly
- Preheat the oven to 160°C; grease and line 8 mini loaf moulds, or use individual wrappers like these
- Mash the 3 bananas and the peanut butter in a bowl; add the milk and honey and stir to combine
- In a separate bowl sift together the flours, baking powder and cinnamon
- Add the wet mix to the dry and whisk briefly to incorporate then add in the coconut oil and whisk again until smooth – the batter will be a little thick and somewhat lumpy but it’s fine
- Transfer the mixture into the prepared moulds then slice the remaining banana into rounds and press gently into the top of the batter
- Bake in the centre of the oven for 20-25 minutes, or until firm to the touch and coming away from the sides of their mould
- Cool in the moulds for 10 minutes then transfer to a cooling rack to cool completely – if you’re using individual wrappers you won’t need to turn them out
* I suppose you could bake this in one larger loaf tin though I don't know how long the bake would need to be; I would aim for 35-40minutes but keep checking
** Note how many times the word 'old' is used in this post...it's a sign!!!
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