Saturday, 9 July 2016

Glorious banana loaf

This is our family favourite! Super easy and delicious, like a tropical breeze that will lift your mood instantly. You have to give it a try!

This banana loaf is gluten free, preservatives free and tastes of summer.
The recipe comes from 'Get the Glow' book by one of my favourites, Madeleine Shaw. Check out her website/instagram for more amazing recipes.

Prep time 10 minutes, baking 50 minutes

Here's what you need:
110g of melted coconut oil
250g of coconut sugar (it's almost like brown sugar, but with a hint of caramel, it's packed with nutriens and minerals with a low glycemic index providing 'slow-release' energy, definitely worth a try!) or alternatively brown sugar
4 ripe bananas
4 tablespoons of plant milk of your choice (coconut, almond, cashew nut)
1 egg
1 teaspoon of good quality vanilla essence or 1 vanilla pod
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of cinnamon
optional desiccated coconut
275g of rice flour, buckwheat flour or ground almonds
* I have tried all the flour combinations and I find that mixing 137g of ground almonds and 138g of buckwheat flour makes the nicest cake. Buckwheat is an ancient grain, becoming more and more popular. Rutin found in buckwheat can treat high blood pressure and increase circulation to hands and feet.

Mix all the ingredients by hand or electric mixer. Line the loaf tin with baking paper and preheat the oven to 180C.
Once all the ingredients are well combined, pour them into the tin and bake for around 50 minutes.
Leave it to cool and sprinkle with some coconut flakes. For an extra bit of indulgence spread some berry jam or home made chocolate spread (check out my other post to make that).

Enjoy all day every day!

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