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Banana Bread

Updated: Jul 19, 2018

This recipe is from Lily Simpson and Rob Hobson at The Detox Kitchen. It always comes out so well, and is such a great gluten free/ dairy free/ low sugar/ protein boost snack to have at any time of the day. Great for the kids!

Bananas contain good amounts of fibre, antioxidants and nutrients such as potassium, vitamin B6, vitamin C, magnesium, copper and manganese.



350g bananas

50g runny honey

50g coconut oil

1 tsp cinnamon

A pinch of grated nutmeg

½ tsp bicarbonate of soda

Grated zest of ½ orange

1 tsp vanilla extract

4 eggs

200g ground almonds

2 tbsp flaked coconut

2 tbsp desiccated coconut


Preheat oven to 200 degrees C, or fan 180 degrees C. Line a 10 x 24cm loaf tin with baking parchment.


Peel the bananas and put the flesh in a large bowl and mash with a fork. Add the honey, coconut oil, cinnamon, nutmeg, bicarbonate of soda, orange zest and vanilla extract. Mix everything together well. Add the eggs and beat in with a wooden spoon, then mix in the ground almonds.


Tip the mixture into the loaf tin. Top with the flaked and desiccated coconut, and bake for about 50 minutes or until a skewer inserted into the centre comes out dry.


Remove from the oven and allow to cool in the tin for 20 minutes, then turn out onto a wire rack to cool completely.

Can be kept in an airtight container in the fridge for up to 5 days.

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