I love baking my own snacks. Not only do they taste better homemade, but you can make sure that everything you’re putting into them will nourish your body. No processed rubbish, no sugar, no wheat. Just delicious goodness.
Here’s one of my favourites. I’ve been known to overbuy bananas just so I’ve got an excuse to make this delicious bread!
Approx 2-3 smashed ripe bananas
3 free range / organic eggs
2 tablespoons raw honey or rice malt syrup
1 teaspoon vanilla essence
¼ cup coconut oil (or oil of your choice)
½ teaspoon ground cinnamon
½ tsp baking soda ( bicarb soda) + 1 tbsp lemon juice
2 cup flour of your choice (I use wholemeal buckwheat flour) or almond meal
¼ cup ground flaxseed (linseed) or chia seed
Preheat your oven to 160C.
Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon (the lemon activates the bicarb). Do this by hand or in a good mixer (if you’re lucky enough to have one!).
Add the almond meal and flaxseed and mix well.
Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut – this will prevent the cake from sticking.
Spoon batter into the tin and bake for 45 minutes to 1 hour (a skewer inserted into the centre should come out dry).
Cover the top with foil if over-browning. Remove from the oven and allow to cool before turning out the loaf.
Makes 1 loaf serves 12. keeps in the fridge covered for up to 1 week.
ENJOY! And spread with Coconut Chocolate Butter if you’re so inclined (and I am…).
Love and sunshine. xo
Photo: The Healthy Chef