Banana Bread is a staple in the ROOTED KITCHEN. Easy to make and a firm favourite for many, it's always an easy win for breakfast or brunch or as an on the go snack. Traditional recipes often use gluten rich flour and sugar so I've pulled together an alternative for a healthier version.

Many of the alternatives use almond flour or meal but I've used cashews as they are naturally sweeter, with a mix of buckwheat or rice flour to set the right texture. With a mix of cinnamon and nutmeg and a touch of maple syrup and coconut sugar, the result is mind blowing, even if I do say so myself. As always with banana bread, the key is using very overripe bananas; so ripe they are almost black works best. 

I prefer to bake it in one tin, have one piece straight from the oven (great slathered in almond or brazil nut butter), leave the rest to cool and then cut into slices, freezing some of the batch to heat and eat throughout the week. It can be baked in individual muffin size portions too. This makes one 9 inch by 5 inch pan.

INGREDIENTS:

- one cup cashew meal (very finely ground cashews - ground in a high speed blender or coffee grinder)

- one cup gluten free flour (rice flour or buckwheat flour works best)

- 3 very ripe bananas

- 3 organic eggs 

- 1 tsp bicarbonate of soda

- 2 tbs lemon juice (to activate the  bicarbonate of soda)

- 2 tbs coconut sugar

- 2 tbs maple syrup

- pinch nutmeg

- 1 tsp cinnamon

- 1/2 tsp salt (we use Himalayan salt)

- 1 heaped tbs of coconut oil (when hard, not melted)

- handful chopped dates

- handful of walnuts or chopped brazil nuts (the choice is yours!)

HOW TO:

Preheat the oven to 180 degrees. 

There are two options here...you can either use a mixing bowl for a thicker consistency or mix the ingredients in a blender for a smoother texture.

If using a mixing bowl, mash the bananas first and then add in the eggs, maple syrup, coconut sugar, bicarb, spices and coconut oil.  Mix well and then add the flour (sifting in gently), cashew meal (or almond meal) and chopped nuts and dates. If using a blender you can chuck everything in at once, although make sure to sift the flour first to avoid clumps. I use a Vitamix.

Grease your pan with some coconut oil (around a tbs) or line with some grease proof paper. Personally we prefer coconut oil, which works best and gives a nicer finish to the bread.

Pour the mix into the baking dish and bake for 30-40 minutes at 180 degrees. If the top of the bread starts to brown, cover with with tin foil to stop any further browning. The bread is ready when it is firm to touch and a knife comes out dry. Once cool, it can be put in the fridge and eaten within one week sliced and freezed, ready to heat under the grill for a rainy day.

For variations try using other nuts or adding cacao nibs to the wet mix for a chocolate version. 

Voila!

 

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