I recently baked this amazing flour free banana bread and shared the results on my Instagram Stories and amongst my friends. Needless to say, everyone wanted the recipe and so I decided to share it here. This Banana bread is nutritious (containing high levels of omegas, vitamin E, selenium, potassium and magnesium), moist and dense. The perfect sweet treat breakfast or for an easy win, serve to loved ones alongside a cup of tea (sure to impress). Preparation time is approximately 15 minutes and cook time is between 1 hour- 1 ¼ hours.
The inspiration for this recipe came from an unlikely source- Babease Baby Food. This company recognise how sometimes new parents are so fixated on focusing on their babies nutritional needs, that their very own falls by the wayside. As a counter measure to this they have included quick and nutritious recipes inside their food packaging. I took their recipe and tweaked it to create my own version of this delicious treat.
- 100g Raisins
- 60 mls fresh apple juice- not from concentrate (I recommend Moors Organic Apple Juice from Kent, UK. As it is perfectly sweet)
- Approx 300g over ripe bananas (only got fresh bananas? No problem. Simply pop the bananas in the oven upeeled, place the bananas on a baking sheet at 200°C. You know they’re done when the skins become black and shiny, approximately 30 minutes).
- 30g Butter or coconut oil- I am a big lover of coconut oil and discuss other uses, aside from baking in my post (Coco)nuts about oil pulling…
- 2 Tbsp Maple syrup (or additional to taste)
- 1 tsp Vanilla Extract
- 3 large Free Range Eggs
- 1 pinch of salt
- 1 Tbsp Lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp bicarbonate of soda
- 200g ground Almonds
- 50g milled Co-Enzyme Q10 (available at most supermarkets & health food shops). Alternatively you could use plain milled flaxseed.
Preheat oven to 170°C and line a baking tray (18 x 11cm) with greaseproof paper. Combine the apple juice and the raisins in a pan and bring to the boil on a medium heat. Once boiled, remove from the heat and leave to one side- allowing the raisins to rehydrate and plump.
Meanwhile, mash the bananas with the butter/coconut oil. Then once fully mixed add the syrup, vanilla, eggs (lightly beaten), lemon and salt and mix well. Now add the remaining dry ingredients. Finally, strain the raisins (the apple juice can be discarded) and then add to the mixture.
Spoon the mixture into the lined baking tray and bake for 1-1 ¼ hours. The bread should turn a golden brown- if the browning is happening too quickly then cover loosely with foil. Test the bread by inserting a knife and removing- when the knife comes out clean the baking is complete. Remove from the oven and allow to cool. Can be stored for 1 week wrapped and in the fridge.
Serve warmed with a generous helping of chocolate and hazelnut spread (such as Nutella) and if you want it extra bananery (its a word, honest!) decorate with sliced banana.
Whats your favourite recipe? Do you have a healthy alternative to a classic favourite? Please share below.