Everyone loves banana bread! But the banana bread you get in cafes is really banana cake – too sweet and too “cakey” in texture! I picked up this recipe from a television show Hemsley +Hemsley: Healthy and Delicious. The Helmsley sisters cook food that is natural and healthy – grain, gluten and refined sugar free.
This banana bread is made with coconut flour and coconut oil. The sweetness comes from the bananas and some treacle and golden syrup. It does have 3 eggs. The bread cuts into 12 slices easily, so I think that distributes the extra calories quite well!
It’s a much healthier bread than the usual sweet and cake-like cafe offerings.
As usual I made my version with a few tweaks. 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 prepare.
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.