I 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.
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!