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.
Ingredients
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
Method
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.
The Quirk and the Cool 