Banana bread is often seen as a “healthy” choice for breakfast or morning tea at the local cafe. But the key ingredients in most banana bread recipes are refined white flour and sugar, both of which hold little nutritional value and will result in us having serious sugar peaks and troughs after having a slice. Life is way too short to not eat banana bread, so I have worked hard at adapting and perfecting an alternative more nutritious banana bread recipe which tastes equally as good (if not better) as the traditional version.
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Bake in a loaf tin, muffin tin or friand tin, this banana bread is a great option to give the kids an afternoon snack or as a morning tea option for us adults.
Serves - Makes 1 loaf tin or 6 muffins/friands
Ingredients: 1 cup almond meal
1/2 cup coconut flour, sifted
1 tsp ground cinnamon
1 tsp baking soda
1/2 cup of coconut sugar or rapadura sugar
2 large ripe bananas
1/2 cup walnuts, chopped
1/2 cup sultanas
3 (700g) eggs, lightly beaten
1/2 cup coconut or almond milk (or dairy if tolerated)
Shredded coconut or walnuts to place on top
Method: Preheat your oven to 180°C and line your muffin tin, loaf tin or friand tray with baking paper. In one bowl, mix all the dry ingredients together - the almond meal, coconut flour, cinnamon, baking soda and coconut sugar. In a separate bowl mix the bananas, walnuts, raisins together and then add in the coconut milk and eggs.
Combine dry and wet ingredients, folding gently and then spoon the mixture into your baking tin. Take note that the mixture will not rise very much during baking, so fill them up to just below the top of the tin.
Sprinkle with additional nuts or shredded coconut and then place in the oven to bake for 45 minutes (small tin) or up to 60 minutes for loaf tin. Once cooked (insert a skewer to check) turn out onto a rack and let it cool.
