Who would have thought 12 months ago that there would be a global challenge of who could make the best banana bread? I’m late to the party but it seemed appropriate to cap off the year with my own version. This one is gluten-free, dairy-free & cane sugar free, but I promise it’s still delicious with beautiful caramel notes from the coconut sugar (how profesh does that sound?!). It’s also made with basic pantry/fridge items that you will most likely have on hand.
INGREDIENTS
300g bananas (super ripe, spotty is best as they are sweetest)
225g Almond meal
30g Buckwheat flour
80g Coconut Sugar
3 Eggs (don’t panic, they’re organic)
120g Almond mylk (or any preferred m*lk)
2 teaspoons baking powder
Cinnamon, to taste – approx half teaspoon but easily omitted
METHOD
Pre-heat the oven to 160 degrees celsius
1. In thermomix, chuck in bananas, coconut sugar, cinnamon & m*lk
2. Whizz for about 5 seconds on speed 3-4
3. Add in almond meal & buckwheat flour, turn to reverse, speed 3 for 5 seconds
4. Pop in eggs, put on reverse for another 5 seconds
5. Check all is well combined, then pour into a loaf tin
6. Set your timer for 45 minutes – it should be beautifully browned on top when cooked but not ‘bouncy’ like cakes cooked with wheat flour
7. When you remove the cake from the oven, as tempting as it is to eat straight away, let it sit for 10-15 minutes then remove from the tin
Pro tip: this is delicious sliced with a spread of coconut yoghurt on top
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