Who doesn’t love banana bread? A thick slice of warm banana bread with margarine melting on top mmm……
Banana Bread is easy to make and even though you can mix it all with a mix master, you can easily just use a fork to mash the bananas and mix everything through.
I haven’t tried this myself but you could probably toss in some pecans or walnuts into the mixture for a bit of crunch. I’m a bit of a purist when it comes to banana bread and I want the banana to be the star (I refuse to say ‘Hero’ of the dish – thanks MasterChef) but I’m not sure that ‘star’ is much better – sorry.
You will definitely smell the banana bread cooking before it has finished cooking but I have discovered that you get best results if you are a little bit patient and let it cool a bit before slicing. I made the mistake a couple of times of cutting it as soon as it came out of the oven and it was so soft that I thought it was undercooked but then I realised that it was perfectly cooked and it firms up as it cools. Enjoy!
- 60g almond meal (2 oz)
- 140g gluten free plain four (5 oz)
- 80g desiccated coconut (2.8 oz)
- 150g brown sugar (5.2 oz)
- 2 tsp baking soda
- ½ tsp bi-carbonate soda
- 1 tsp cinnamon
- 4 ripe bananas (approx. 320g) (11 oz)
- 100g coconut oil (3.5 oz)
- 2 tbsp castor sugar
- Pre-heat the oven to 180°C (355°F).
- Mix dry ingredients together well in a large bowl.
- Mash bananas with a fork or blitz quickly in a food processor. Add to dry ingredients and mix well.
- Add oil and again stir through thoroughly so everything is incorporated into the mix.
- Line a loaf tin with baking paper and pour mixture into tin. Sprinkle castor sugar over top.
- Bake for 1 hour but check after the first 40 minutes and if it is browning too much on top, place a piece of foil loosely over the top to avoid burning. Remove from oven and allow to cool in tin.
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