A banana bread so delicious and good for me that I eat it for both dessert and breakfast. I found a recipe that only used 2 ripe bananas instead of 20 (pretty sure I searched "banana bread with only 2 bananas", I love Google) and had no refined sugar. BUT it used whole wheat flour and I wanted a gluten-free alternative just because I like that. So what's a girl to do?
Using my limited baking knowledge of flours and their consistencies, I subbed out the flour for a mix of almond meal and buckwheat flour. Almond meal for its fluffy deliciousness and buckwheat for its binding properties. I knew if I only used one or the other I would end up with a crumbly mess or a solid rock or something.
Safe to say, we have a WINNER. Received the Cam tick of approval too.
Most of the time we simply eat it with a big chunk of butter melted on top, but in this pic you see a nice spread of coconut yoghurt with 1 drop of Lemon essential oil
mixed in as well - you have to try Lemon in your yoghurt!
I don't usually post recipes like this but I wanted to share my genius flour achievement and thought what the heck, have a recipe too. Enjoy!
⅓ cup melted coconut oil
½ cup honey or maple syrup
2 eggs (could maybe swap for ‘chia eggs’)
1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
¼ cup milk of choice or water (I use Coco Quench Coconut Milk)
1 teaspoon bi-carb soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
1 cup almond meal (I just chuck almonds in my food processor, it’s okay for it to be a little chunky)
¾ cups buckwheat flour
- Preheat oven to 165 degrees Celsius and grease or line a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil starts to solidify, just let the bowl rest in another bowl filled with warm water and keep stirring)
- Add the baking soda, vanilla, salt and cinnamon, and whisk to combine. Then switch to a big spoon and stir in the flour, just until combined.
- Pour the batter into your loaf pan and sprinkle lightly with cinnamon. You can make some pretty patterns if you like.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
Source: unknown as I can't find the recipe again.. classic Google