A healthier banana bread
This banana bread is surely one of the healthiest around with everything from raw honey to gluten free baking powder and coconut oil. You can indulge in its deliciousness, while actively doing something good for your system.
Courtesy of eatdrinkpaleo.com.au
3 free-range eggs
Pinch of salt
2 medium ripe bananas, peeled and broken into pieces
1 tbsp raw honey, maple syrup or coconut syrup
1 tsp vanilla extract or essence
2 1/2 tbsp coconut oil
2 tbsp desiccated coconut
125 grams almond meal (1 1/4 - 1 1/2 cup)
2 tbsp tapioca flour (or 1 tbsp coconut flour)
1 tsp cinnamon powder
Pinch of nutmeg (optional)
1 tsp gluten free baking powder
3 tbsp walnuts, chopped
3-4 dried apricots, chopped up
- Preheat oven to 165°C (330°F). Brush a loaf tin with coconut oil and line the bottom non-stick baking paper.
- Method 1: Place eggs with a pinch of salt in a large mixing bowl and whisk until thick and foamy. Add mashed banana, honey, vanilla, and coconut oil and whisk together until well incorporated. Add almond meal, baking powder, tapioca, nutmeg, cinnamon and desiccated coconut and mix together well. Fold in walnuts and dried fruit and pour the batter into the prepared tin. Smooth the surface and place a few walnuts on the top.
- Method 2: Place eggs, banana, honey, vanilla and coconut oil with a pinch of salt in a blender and whiz for 20-30 seconds until thick and foamy. Then add the rest of dry ingredients and blend until smooth and thick, scraping the sides along the way. Fold in walnuts and dried apricots and continue as in method one.
- Bake for 45 minutes on the middle shelf. Insert a bamboo skewer into the centre to see if it comes out dry, in which case it’s done. Remove from the oven and let it cool for 5–10 minutes before removing from the tin.
Cover with a towel if leaving overnight.
Bananas add sweetness to baked goods so you don’t need to use too much sweeteners. I’ve used coconut caramel spread and coconut syrup from Niulife, raw honey and maple syrup in the past so it works well with any kind of natural sweetener and even sweet enough without. The bread turns out nice and sweet but not sickly sweet like some banana breads can be. Play around with the suggested amounts to find your perfect level. I used walnuts and apricots for extra crunch and flavours but you can use any dried fruit or nuts, or even go without. The bread will keep for up to 4-5 days out of the fridge and longer if refrigerated.
Recipe adjustments: I’ve been making this banana bread a lot a lately and every time I tinker with ingredients or oven temperature and time to see if I can get an even better result. Therefore I’ve adjusted the recipe slightly based on what I think works the best.
Serving suggestions: creamed coconut, grass-fed butter, ricotta cheese, berries or some extra fresh bananas.