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Real Food School

July 9, 2016

Banana bread

bananasI like this. This is one of those recipes comes of having a glut of something that needs to be used up. In this case, bananas.

In summer, we peel and freeze excess bananas for using later in smoothies; however, in the middle of winter, it is too cold to enjoy icy smoothies on the mountain. The weather is more suited to hot banana bread, straight from the oven. Mmm …

This recipe is quick, easy and tasty. I used butter instead of coconut oil the first time I made it, and, the second time, I used coconut oil, which makes it vegan-friendly. I must say, I prefer the butter version — it is simply more to my taste.

0H9A1238Banana bread

gluten-free | dairy-free | vegan

3 ripe peeled bananas, about 300 g
120 g coconut oil, 5 tablespoons if liquid
100 g rapadura or golden caster sugar
½ lemon juiced, about 50 ml
1 cup natural almond meal
1½ cups brown rice flour
1 teaspoon baking powder
1 teaspoon cinnamon powder
½ cup almond milk or milk of your choice
extra banana slices for the top of the bread (optional)
1–2 teaspoons rapadura or golden caster sugar

Preheat the oven to 160°. Grease and line a 26 x 12 cm loaf tin with baking paper. Place the bananas, oil, sugar and juice in a food processor, and process until creamy and smooth. Add the almond meal, flour, baking powder, cinnamon and milk, and pulse the food processor a couple of times to bring the batter together. Scrape the batter into the prepared tin using a cake spatula. Place discs of banana in a pattern on top of the cake and sprinkle with a little extra sugar. Bake for 45 minutes in the middle of the oven. That’s it — done. Enjoy!

Filed Under: Baked goods, Blog, Breakfast, Cake, Dairy-free, Favourites, Gluten-free, Recipes, Uncategorised, Vegan, Wheat-free

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About Brenda

brenda-sidebarI am a real food advocate and a cookbook author. Developing recipes and teaching people to cook using seasonal, locally grown produce is my life's work. Read More...

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Thickly sliced @peak_veg delicious room temp yellow tomatoes (my fav) garlic seed pods, local olive oil, seasoning. Simple and gobsmackingly good. Happy Sunday, friends. 💛. .
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Lots of fresh vegetables on offer at Palm Beach market this Saturday. Bring on the purple 💜 cauliflower, kohlrabi, curly kale, cabbage, beetroot, eggplant, onions and sprouted broccoli, plus a new non-purple addition this week spaghetti squash. Great for those on paleo diet!
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