Another classic #iso recipe for you! As Naturopaths do, I have taken the classic banana bread and Naturopath-ied it, i.e. transformed it into a gluten free, dairy free, and refined sugar free loaf - packed with goodness, but most importantly… taste!
Enjoy!
Nutmeg's Banana + Coconut Loaf
Ingredients
4 eggs
2 tbs coconut oil, melted
1.5 tbs raw honey
1.5 tsp vanilla extract
0.5 tsp apple cider vinegar
1/2 cup buckwheat flour
1/4 cup almond meal
1/3 cup shredded coconut
1.5 tsp cinnamon
1 tsp baking soda
Pinch of salt
3 bananas (as ripe as possible, use up those really brown ones!)
1/2 cup almond or oat milk
Optional : 1/4 cup cacao nibs, 1/4 cup chopped nuts, 2 x dates chopped in to small pieces…or any other ‘bits’ that you think will be delicious.
Method
Preheat oven to 190 and line or grease your standard loaf tin.
In a bowl, mash the bananas and almond milk together until well combined. Mix in any (or all!) of the optional extras. Set aside for a moment.
Combine all dry ingredients in a clean bowl. In a separate bowl, whisk all the wet ingredients together until smooth, then add to the dry. Mix until combined.
Add the banana mix to the batter.
Pour the batter into your loaf tin. Bake for approx. 40 minutes or until a skewer/knife comes out clean. Leave the loaf to cool on a rack.
Serving suggestion: In my humble opinion, this little baby is best served toasted with a good blob of butter.
Storage: I like to store my banana bread wrapped loosely in a paper towel, in an airtight container in the fridge. This will last for approximately 1 week, unless devoured before then.
Nutmeg xx
