I have been working on this recipe for a week, trying so many different ways to get the texture and taste just right .. and because baking is still not my strength, this was a bit of a challenge! I didn’t just follow a recipe, I actually made my own version of a banana bread only keeping the basic rules of baking in mind ..
We all love banana bread here, each member of my family would love to have a slice for breakfast or an afternoon tea, and because I am trying to control the amount of refined sugar and butter in our diet, I wanted to create a healthy version of a banana bread loaf, one that is actually good for you to have for breakfast, so I baked and baked .. and baked. First I used only wholesome flour but it turned out too dry, so I changed that and baked again adding almond meal and buttermilk to make it softer, I then tried different types of raw sugar, some worked out well but others didn’t give the texture I was after and so on.. until at one point we had several banana bread slices in the fridge wrapped in cling wrap and numbered, each number represented a recipe I was trying out, and needless to say my husband and kids were the recipes critiques, they finally chose number 6 to be the winner .. and I couldn’t agree more! at this stage I knew they had enough banana bread to last them for the next 6 months!
So in this recipe I have used coconut oil. I wasn’t so sure how it would turn out to be honest, but reading about all the goodness in this oil I really wanted to try it in baking this loaf and I’m so glad it worked that well.
now the sugar .. yes no sugar in here as you can see in the recipe. Instead, I’ve used raw natural honey and the natural sugar inside the ripe bananas to sweeten the bread .. remember this is not a cake it’s bread so you don’t need it to be too sweet anyway..
when the bread is baked, let it rest for 10 mins then transfer to a wire rack, cut in thick (3cm) slices and enjoy with a cup of your favourite milk or with tea
my favourite way to eat this though, is to reheat slices in a flat sandwich press until toasted well, then spread some coconut oil on top – as you would normally do with butter- which will instantly melt on bread .. and eat it while still warm
mmm .. satisfaction guaranteed!
now that you know exactly what to do with your over-ripe bananas .. I will leave you to read the recipe
Try it and let me know what you think in the comments below
Bon a petit
- 1 cup spelt wholemeal flour
- 1 cup almond meal
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon bi-carbonate of soda
- 3 tablespoons good quality raw honey
- 2 large over- ripe bananas or 3 medium size (about 1 and a half cup of mashed banana)
- half a just-ripe banana (for topping)
- 2/3 cup of fresh butter milk
- 1 teaspoon of vanilla extract
- 2 free range eggs, whisked
- 1/4 cup melted good quality extra virgin coconut oil (plus extra for serving)
- 1/2 cup raw unsalted pecans nuts (alternatively use walnuts)
- Preheat oven to 180 degrees C fan-forced.
- grease and line a loaf pan (11cm*21cm base) with baking paper leaving about 2 cm of the paper hanging over the sides of the pan.
- sift the spelt flour, cinnamon, baking powder and bi-carb into a large bowl
- stir in the almond meal and pecans and make a well in the centre
- now, peel and mash over-ripe bananas in a bowl until smooth
- leave half a banana aside for the last step
- whisk buttermilk, vanilla, eggs in another small bowl then add the melted oil and continue whisking until thick and creamy.
- add the mashed bananas and honey to butter milk mixture stir ingredients then fold through the dry ingredients inside the prepared well and mix until combined.
- the mixture should be thick at this stage
- spoon mixture into prepared pan
- slice the just-ripe half banana into half lengthwise
- arrange each half cut side down on top of mixture pushing down gently.
- bake for 55-60 mins or until a skewer inserted in the centre comes out clean.
- when cooked, let it set for 10 mins then turn onto a wire rack to cool completely
- slice and serve warm with extra coconut oil on the side to use as a spread.