In pursuit of more healthy options in my cooking, I couldn’t go past this recipe for banana bread from the Hemsley sisters. Jasmine and Melissa Hemsley have a great TV program called Hemsley +Hemsley: Healthy and Delicious where they cook food that is natural and nutritious – grain, gluten and refined sugar free. A recent episode featured banana bread made with coconut flour and coconut oil. It does have 3 eggs, but hey – this bread makes 12 slices easy so that’s only 1/4 of an egg per slice!
Here is my version with a few tweaks that I like. You could really add anything you like – nuts or seeds would be great, and honey would be a great sweetener too. The treacle in my version gave a lovely, malty flavour and rich dark colour. And it’s a throw-in-the-food-processor recipe so it takes no time to mix!
One more thing – it keeps forever! It doesn’t dry out, and keeps really moist.
350g or 3 medium size bananas, mashed
60g coconut flour
1 /2 tbs cinnamon
1 pinch salt
3 free-range eggs
50g coconut oil, melted
1 tsp vanilla extract
1.5 tsp bi-carbonate of soda
1 tbs apple cider vineagr
1/2 tbs treacle
1/2 tbs golden syrup
Preheat oven to 180 degrees C. Line a loaf tin with baking paper.
Put all the ingredients (except the golden syrup) into a food processor and whizz until smooth. Spoon into the prepared tin. Drizzle over the golden syrup onto the top of the mixture.
Bake for 50 minutes. Cool on a wire rack completely before turning out of the tin.
I served my banana bread with cashew butter and fresh figs. The bread is quite sweet, so the cashew butter works well. Peanut, or any nut butter would be fine.