A few weeks ago I was sent a grocery “essentials” box from a company called Bearfaced Groceries , an online grocer who deliver straight to your front door. It was full to the brim with incredibly fresh fruits, veg and grass-fed beef, salmon and chicken. The one thing in the box which left me a little stumped as to what to make out of them were the bananas as ever since I was a little girl I have, to be honest, detested them.
It all stemmed back to a 8th birthday party where we were blind folded and made to try different foods and guess what they were. It all started off so well, with some custard and strawberries but then it turned from fun in to food horror as I was given banana, followed by cat food…I mean, who DOES that at a child’s birthday party???!!! Needless to say, I never did eat banana again, keep in touch with the birthday girl or her family and as a soon-to-be parent I would never think to do anything so cruel!
So, the bananas had sat in the fruit bowl ripening away before I suddenly decided that I was going to make and master a healthy banana bread. Loaded with flavour, texture and incredibly moist with no added sweetener or sugar, this banana bread is a certain winner in any household (so long as you like bananas!). I thoroughly recommend using ripened bananas as they are naturally much sweeter and bake beautifully. The loaf has since been made twice and tested on a lot of friends who have been making their final visits to meet bump and wish me luck before D day!
Per loaf I get around 15-20 slices out of it and this works out as 6g carbs per slice. Of course, if you really feel the need for added sweetness then do add in a sweetener or some raw honey or alternatively some 80%+ chocolate chips. However, my trusty guinea pigs have PROMISED me that this loaf is certainly sweet enough. I have tried it on my friends young children, who adored it and my husband has been eating it for breakfast and as a snack during the day! He’s also been toasting it too which he says is divine, especially with a dollop of homemade Nutella. It keeps in a bread bin for up to 5 days or in the fridge to up to 7 days.
- 500g Ripe Banana (approx 4)
- 80g Ground Almonds
- 20g Coconut Flour
- 4 Eggs, Large (approx 80g each)
- 50g Coconut Oil, Melted (1 TBSP)
- 1 tsp Baking Powder
- 1.5 tsp Cinnamon, Ground
- 80g Walnuts (optional)
- Pre-heat oven to 180°C / 356°F
- In to a food processor place 450g banana (chop the other 50 g in to slices to decorate the top) and 4 eggs, blend on full speed until creamy and combined
- Carefully add in melted coconut oil and continue to blend
- Now add in the cinnamon, ground almonds, coconut flour and baking powder and continue to blend
- Add in walnuts and pulse to break up (alternatively, used chopped walnuts and just fold in to the batter)
- In to a greased bread tin pour batter mixture and decorate the top with the chopped banana
- Place in to oven at 180°C / 356°F for 45 minutes. Check bread by placing a sharp knife in to centre and checking it comes out clean- you will notice that it might seem a little bubbly from the coconut oil but this will solidify
For more information about Bearfaced Groceries then read their website and FAQ’s here.