I love banana bread it’s so easy, so filling and such a great way to use up an old (potential waste) food item. I love super easy one bowl recipes or even better food processor recipes! Now that’s my kind of thing throw everything in the food processor and then cook! Minimal fuss, maximum flavour. The other thing I love about this recipe is you can substitute many items for each other depending on what you have in your pantry. This means the bread can be gluten and diary free if you choose and is always refined sugar free.
Easy banana bread
200g almond flour (ground almonds) or 100g almond flour and 100g buckwheat flour or 100g buckwheat and 100g rice flour (actually 200g of any flour works)
2 tsp baking powder
1/2 tsp baking soda
2 ripe bananas
1/3 cup (75ml) honey or maple syrup
2 free range eggs
1/4 cup yoghurt or coconut milk or kefir milk or milk or any other milk substitute
40ml olive oil or 50g butter or 50g coconut oil or 50g cocoa butter (it tastes like chocolate if you use cocoa butter)
1T cinnamon or speculaas spice (gingerbread spice) (optional)
1/2 cup shredded coconut (optional)
1/2 cup Dutch cocoa (optional)
Throw everything in the food processor except for the butter(s) and process until everything is combined. If using oil add it at the same time as everything else.
If using betters; melt the butters then add to the food processor. Process until combined – shouldn’t take long.
Put in the breadmaker (menu 15 for 1 hour).
If you use the breadmaker remember to remove the kneading blade.
If you’re using the oven I would put the bread in a greased pan and bake for around 45 minutes(?) at 180C. If you do make it in the oven can you come back and let me know how long it actually takes).
This recipe uses nuts so this means John can’t take it to kindy I’d like to try this recipe with just buckwheat but I’m currently out so I’ll get back to you when I know if I can pull it off.