Yum (And Healthy!) Banana Bread Recipes To Make This Weekend
The Debrief: From Madeleine Shaw and The Detox Kitchen
Banana bread is totes having a moment right now. Whether it's to do with the fact that you can make it paleo, pegan, vegan or whatever diet you're following ATM, or the fact that bananas are just damn delicious, if you haven't made yourself a loaf (or seven) of banana breads yet this year then YOU'RE NO-ONE*.
No we're joking, you're fine, do what you want but if what you want to do is make banana bread then here's two very excellent recipes from two of our favourite food ladies to choose from.
The Detox Kitchen's Banana Bread
Lily Simpson from The Detox Kitchen says: 'The riper the banana the better, it will make for a sweeter, light cake'
350g bananas, peeled
50g coconut oil
1 level tsp cinnamon
1 pinch nutmeg
½ tsp bicarb
½ vanilla pod, seeds
Zest of ½ orange
200g ground almonds
2 tbsp. flaked coconut
2 tbsp. desiccated coconut
Preheat your oven to 180 degrees. Line a 10cm by 24cm loaf tin with baking paper.
Place the bananas in a large bowl and using a fork, mash them up to a chunky paste. Add the honey, coconut oil, cinnamon, nutmeg, bicarb, vanilla and orange zest. Combine well. Then add the eggs and beat in with a wooden spoon. Add the ground almonds and combine.
Tip the mixture into the lined loaf tin, top with flaked and desiccated coconut, and a slice of banana. Bake for 50 minutes until cooked throughout. Poke a night in the center to check it is cooked throughout, the knife should come out dry.
Once cooked, remove from the oven and allow to cool. Then turn out the loaf and leave to completely cool.
It will last up to 5 days if kept in an airtight container in the fridge.
Recipe from The Detox Kitchen Bible (£25, Bloomsbury)
Banana And Cinammon Loaf From Madeleine Shaw
Madeleine says, 'This is a healthy spin on my boyfriend's banana bread recipe. Which is famous at his restaurant in London. I swapped a few things round to make it glowified.'
1 vanilla pod
110g butter or coconut oil, melted
250g coconut sugar
4 ripe bananas
4 tbsp almond milk, rice milk, coconut milk or whole milk
1 tsp baking powder
½ tsp bicarbonate of soda
275g rice flour, ground almonds or buckwheat flour
Preheat the oven to 180°C/350°F/Gas mark 4.
Cut open the vanilla pod and scrape out the seeds. Mix all the ingredients together in the food processor. Pour into a 900g loaf tin lined with baking paper, and bake for 50 minutes, until almost cooked through.
Remove the loaf from the tin and leave it to cool, then dig in!
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