I just spent my morning procrasti-baking. I should be writing at article but instead my very ripe bananas were calling me so I put aside my work and spent the morning in the kitchen. Here's what I've come up with:
A Cacao Banana Bread Cake-like thing. And it's really delicious! So often I go to a cafe and am disappointed 99% of the time that there is nothing remotely healthy to have with my morning coffee. Nuts and yoghurt gets pretty boring every day, so I decided to raid my pantry and make a gluten free banana bread, that tastes amazing served warm and toasted, topped with ricotta and honey or simply on its own. Hello afternoon tea. And lunch admittedly....
What's good about it?
Good? This bread is great! It contains no nasties - no refined sugar, dairy or gluten. Bananas are a wonderful fruit, full of potassium which is great for a healthy heart and maintaining normal blood pressure. Coconut oil is thermogenic, meaning it will keep the metabolism cranking. Coconut syrup is a great alternative to normal sugars, you dont need much (thanks to the sweetness of the bananas) and it has a lower GI than sugar, honey and maple syrup. Raw cacao is fantastic for its antioxidants and magnesium and almonds are packed full of protein and healthy fats to keep you full and help lower cholesterol. They will also stabilise blood sugars along with the cinnamon. Can't get much better than this!
INGREDIENTS: Makes 1 loaf, serves 12.
300g ripe banana (approx 4 small bananas or 2 large)
3 free range / organic eggs
60 g (2 tablespoons organic coconut syrup (or raw honey or maple syrup)
1 teaspoon vanilla
60 g (1/4 cup) coconut oil
1 teaspoon ground cinnamon
1/2 tsp baking soda ( bicarb soda) + 1 tbsp lemon juice
200 g ( 2 cups) almond meal
25 g (1/4 cup) chia seed
2 dessert spoons raw cacao (optional)
desiccated coconut for topping
Preheat your oven to 160 C.
Smash your bananas with a fork or potato masher. Combine banana, coconut syrup, oil, cinnamon, vanilla, eggs,cacao, bicarb and lemon ( the lemon activates the bicarb) in a large bowl and stir together.
Add the almond meal and chia seeds
Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut – this will prevent the cake from sticking.
Pour batter into the tin and bake for 40 minutes ( a skewer inserted into the centre should come out dry).
Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
keeps in the fridge covered for up to 1 week.
Ricotta + Honey
Plain yoghurt and honey
Sliced banana + blueberry + raw honey
These recipes come from my Grandmother who is the love and inspiration of my life and hands down, the best cook in the whole world. Some recipes I've tweaked to make into a healthier version, others I've left for you to enjoy as a treat.