HEALTHY BANANA BREAD
- 1 1/4 cups smashed ripe banana
- 2 T raw honey or organic maple syrup
- 1/4 cup macadamia nut oil, coconut oil or cold pressed olive oil
- 1/2 tsp ground cinnamon
- 1 tsp vanilla
- 3 free range organic eggs
- 1/2 tsp baking soda + 1 T lemon juice
- 2 cups almond meal
- 1/4 cup ground flax seed (linseed) or chia seed
Preparation time 50mins
Cooking time 90mins
Preheat your oven to 320F (160C).
Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut. This will prevent the cake from sticking. The size in the original recipe is 10 1/2 cm wide and 26 cm long, which is fine, if you live outside the U.S.; however we still use our archaic measuring system and must adhere to it, so the closest pan I could find that comes close to these measurements, in inches, is 9"x 5"x 3". I haven't tried the recipe yet, but know enough about culinary chemistry to be 95% positive that the outcome will be good. If anyone out there manages to try it before I do, comments will be welcome.
Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, baking soda and lemon (the lemon activates the baking soda). You can do this by hand in a large bowl or with a good blender such as a Vitamix.
Add the almond meal and flaxseed and mix well.
Spoon batter into the tin and bake.
I love to decorate the top of my banana bread before baking with sliced banana or a handful of chopped walnuts and a light sprinkle of cinnamon.
Bake for 45 minutes to one hour (a skewer inserted into the center should come out dry).
Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Makes one loaf and serves 12.
Keeps in the fridge, covered, for up to one week.
Plain and simple, as-is or lightly toasted
Ricotta and honey
Sliced banana, blueberries and raw honey