Wednesday, June 1, 2016
Stupidly Easy Banana Bread
enough for 6-8
takes: 45 minutes
3 ripe bananas
100g (3.5oz) coconut oil, melted
1 teaspoon baking powder
1 teaspoon cinnamon (optional)
220g (8oz) almond meal
1. Preheat your oven to 160C (320F) fan assisted. Line a loaf pan 24cm x 12cm (approx 9.5in x 5in) with baking paper.
2. Mash bananas until smoothish then add coconut oil, eggs, baking powder, cinnamon (if using) and almond meal. Thoroughly mix everything
3. Bake for 35-45 minutes or until the loaf is golden and feels springy when you touch it.
4. Cool in the pan then slice and serve.
different spices – Heather uses a combo of nutmeg and cinnamon but I didn’t have any nutmeg so skipped it. Ginger or mixed spice would also be lovely.
no coconut oil – just use melted unsalted butter. Or Heather says she sometimes skips the oil.
less oil – Heather uses 35g (1.25oz) coconut oil but I prefer more to make it super moist and help lower the GI.
coconut oil too hard – just pop your jar in the oven while it preheats. Be careful not to forget about it!
nut-free – you could try replacing the almond meal with flour, I’d probably increase the oil as well.
no fan assist on your oven? – increase the set temp to 180C (350F).
no banana – I did try this with pureed ripe figs and while it was OK, I preferred the banana version. But talking to Heather today she said she was short of bananas and substituted in some grated carrot and cloves and it was a winner. Will be trying that this weekend for some Easter baking. I’m also keen to try substituting in mashed roast sweet potato or roasted pears.
And if you’re following the Jules & David Project, you can read all about menu thirteen: feeling italian (part 2) over here.