Admittedly, there are healthier ‘breads’ out there, and you might (rightly) argue this is more of a cake than a bread (which it absolutely is, I make no secret of it…) but successfully existing as a human being *requires* bouts of enjoyment, the savouring of deliciousness, the thrill of the treat! Cast your eyes over the fruit bowl, and consider your banana situation; should there happen to be a few over-ripe ones lying about, the following recipe is for you! If you’re craving something sweet, this bread is made from a group of wholesome and natural ingredients, is naturally sweetened, gluten and dairy free, and will absolutely deliver a hit of intense taste that satisfies your cravings in a healthy way! Click MORE to see the full recipe…
INGREDIENTS:
3 very ripe (brown-on-the-inside) bananas 5 Organic Free Range Eggs 8 Dates 2 large teaspoon Vanilla paste 2 tablespoons melted coconut oil 200g Coconut Flour 1 teaspoon gluten free baking powder 1 teaspoon bicarbonate of Soda 1 tbsp. raisins 2 tsp. cardamom 2 tsp. cinnamon 100g sunflower seeds (to coat the baking tray)Handful of organic blueberries Toppings? I used baked banana slices and dried coconut flakes, but choice is up to you!
HOW TO?
1. Using a mixer of sorts (I used a Vitamix) add the deseeded dates, ripe bananas, coconut oil and blend until smooth. Then pop it into a mixing bowl, and whilst physically stirring, ensuring to work plenty of ‘air’ into the mixture, add the remaining ingredients. Stir well. 2. Finally using a little coconut oil, smear the lining of the tin and add the sunflower seeds. Then add the banana bread mix created during step 1. When 2/3 of the mix is in the cake tin, you might like to sprinkle a handful of blueberries on, before submerging them with the final 1/3 of the mix! Bake in the oven at 200 degrees for circa 50 min. 3. Sprinkle the coconut and dried banana on top. Let the cake cool off for a few minutes and then gently remove it from its tin and serve! 4. Enjoy with a lovely hot cuppa green tea – Bon Ap!
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