I've been tinkering with this recipe for a while to see if I could make it work with just bananas for sweetness and no added sugar (and that includes no honey, maple syrup, rice malt syrup, agave...and all the other 'healthier' sweeteners...that's a topic for another day).
Ta da. It worked!
Here it is. A super simple, scrumptious banana loaf recipe. I make this when I've got a few forlorn-looking bananas that are freckled with brown and need using up. I hate throwing food out so this recipe panders nicely to my Yorkshire sensibilities of waste-not-want-not.
The cake is dense and moist. It freezes well. I slice it into thickish slabs and freeze them in pairs in sandwich bags. I take some with me for 3pm munchies when I'm out and about. I grab a bag from the freezer before I leave in the morning and it's ready to eat by 3pm.
- 400g ripe bananas
- 200g ground almonds
- 4 eggs
- 50g melted coconut oil
- 1 tsp ground cinnamon
- A pinch of grated nutmeg
- 1 tsp vanilla extract
- 1 tsp baking powder (I use a gluten free one)
- flaked almonds or desiccated coconut to decorate
- Preheat your oven to 200C / 180 fan / gas 6. Line a 10 x 24cm loaf tin with baking parchment.
- Peel the bananas and save a few slice for the top. Mash the rest to a chunky consistency.
- Add the melted coconut oil, cinnamon, nutmeg, vanilla and baking powder to the mashed bananas and stir well. Add the eggs and mix with a wooden spoon. Then add the ground almonds and mix again.
- Tip the mixture into the loaf tin. Decorate with the slices of banana you saved and a few flaked almonds or desiccated coconut.
- Bake for 50 minutes until a cocktail stick inserted into the middle comes out dry. Check on it now again and if the top looks like it's going to burn, place a piece of tin foil over the top of the loaf.
- Remove from the oven and leave to cool in the tin for 20 minutes before you turn it out onto a wire rack to cool completely. It will keep in an airtight container in the fridge for 3-4 days. Enjoy!
Be glorious. Stay well. Rebecca x