Just as an intro and FYI; cakes are not my strong suit. I happily eat them, but my attempts at baking them often end in disaster. Usually edible disaster, but not something I am going to take a pic of and like post to the world. This bready cake is different. And is more like a breakfast food, though I do receive some interesting comments eating this at breakfast…you have been warned! It is winter here in NZ so food like this is fab comfort heated up in the morning with some yoghurt!
Anyway on to the recipe. This is a gluten free, refined sugar free version of a classic favourite in our house. It can also be made nut free if you use sunbutter 🙂
What you need:
4 bananas – the riper the better. You can use frozen as well just make sure they are defrosted
2 Tbsp Ghee/Coconut oil or unsalted butter – melted
½ C peanut/almond/nut butter of choice
½ C coconut flour
1 tsp baking soda
1tsp baking powder
1-2 tsp cinnamon (depending on how much you like the cinnamon flavour)
Standard Loaf tin or silicone mould, baking paper, food processor or arm strength! Cooling rack.
optional: 1Tbsp honey, maple syrup or rice malt syrup. Chocolate chips, sultanas and cranberries are other optionals if you feel like sweetening it up!
What you need to do:
There are two ways to mix this Banana Bread, both are delish! Both require you to turn your oven on to: 180 degrees C (356F) on fan or 200 degrees C (393F) on standard bake. And line a loaf tin (or cake tin of your choice) with baking paper or use a silicone mould.
The original method:
Mash bananas in a large bowl with a fork. Add eggs and nut butter and oil (and honey if using) and mix until combined. Add flour, cinnamon, baking soda and powder and stir until combined.
The quicker method:
Add all the ‘wet’ ingredients (including the banana) to the food processor. Blitz until combined (3-5 seconds). Add ‘dry’ ingredients and blitz again until combined – probably 30 – 45 seconds.
Once you have your mixture nice and smooth pour ingredients into the tin. Flatten the top with a spatula or knife to ensure the cake cooks evenly.
Bake for 20-30 minutes until the cake is a dark golden colour (almost burnt looking but not quite). Stick a skewer in the middle and it should come away clean. Leave the bread for a couple of minutes in the tin/mould and then tip out onto a cooling rack. If it is difficult to come out it may need some more time in the oven. This is a very moist cake so do not expect something dry, the coconut flour gives it a kind of ‘bouncy’ texture.