A quick and healthy banana bread is a great recipe to have up your sleeve. This one is no guilt; with no sugar, butter or white flour. It uses coconut flour and coconut oil. The mixture is lovely and moist. Arrange a cut banana on top with a light glaze of maple syrup to make it look extra special…. and adding dark chocolate pieces to the mixture will satisfy your sweet craving (is it just me or is banana and chocolate a match made in heaven!)
This recipe also freezes really well. Let the bread cool, then cut into thick slices and freeze individually in small freezer bags. This way you can take a slice out and defrost/heat it in the microwave when you feel like a piece with your cup of tea.
You will need 5 bananas….
Grease a loaf tin and pre-heat the oven to a moderate temperature.
Smash 4 bananas with a fork until well mashed.
Mix 4 eggs into the mashed banana, along with 4 Tablespoons of coconut oil (melt the coconut oil in a bowl in the microwave, then add it in… don’t boil it, just melt it), a teaspoon of vanilla essence and ½ a cup of nut butter.
I start by mixing with a fork, then switch to a whisk to get a really good mix. Use a nut butter of your choice; almond, peanut or a nut mix like almond and cashew.
Add the dry ingredients (I like to sift the dry ingredients into the batter as it prevents lumps).
Sift ½ a cup of coconut flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of cinnamon and sea salt.
Mix into the banana mixture, again a whisk will do a good job of combining the two.
Add broken dark chocolate pieces and stir in.
Bake for 40-60 minutes, checking after 40 minutes by pressing a skewer into the middle of the bread to see if it comes out clean (and remembering that the mixture does stay a little moist). Enjoy!