I had invited some friends over for a Saturday afternoon ‘tea’, at the time thinking that the ‘tea’ might be more of the type that goes with G&. However, having noticed a couple of days before said afternoon get-together, a bunch of bananas languishing beyond the point of firmness in the fridge, I decided that I would try to turn them into banana bread, and stick to a more traditional afternoon tea.
There were a number of hurdles standing between me and the bananas, and the desired future-state baked item. One, I do not bake. Not on principle or anything, but it’s just not really my thing. Two, I am a glutard, which probably plays a large part in number one. Three, as a non-baker, I do not have any of the mixing equipment usually required for such a pursuit.
Someone in my Instagram feed had been posting, just a few weeks earlier, shot after shot of banana bread, and I felt sure I could find them. I couldn’t. I asked Google, but wasn’t sure that I could trust such a tricky thing to just anyone on the internet. Then I found Julia at the Roasted Root. She had just what I was looking for and, seeing her photo on her website, felt that I could trust her.
And it worked! It really worked! It perhaps resembles a slice more than bread (/cake), but it’s delicious, easy to make, and just about anyone, save the banana-averse can eat it. Give it a go. Julia’s recipe is below.
(Julia’s recipe is American and calls for 1 teaspoon baking powder and 1/2 teaspoon baking soda. Aparently the thing for Australians to do is mix bicarb soda with cream of tartar, but I didn’t have any cream of tartar and as a non-baker, can’t recommend the right amount here. Mine worked fine with the ingredients below. Presumably it would rise more with the addition of cream of tartar. Bakers, please advise!)
What you need:
- 4 large eggs lightly beaten
- 4 ripe bananas mashed (2 cups)
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- ½ cup coconut flour
- 1/2 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon bicarb soda
What you do:
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Preheat the oven to 190 degrees C. Lightly grease a 20cm x 12 loaf tin.
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In a mixing bowl, combine the mashed banana, beaten eggs, maple syrup and vanilla extract (wet mixture).
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In a separate bowl, stir together the coconut flour, salt, cinnamon, bicarb soda and cream of tartar if using (dry mixture).
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Pour the dry mixture into the bowl with the wet mixture and stir until combined. Allow batter to sit for 5 minutes before pouring it into the prepared loaf tin. Bake on the center rack in the oven for 40 to 55 minutes, until loaf tests clean.
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Remove bread from the oven and allow it to sit for 30 minutes before turning it out onto a cutting board. Cut thick slices and serve with butter.
Thanks Julia! http://www.theroastedroot.net/coconut-flour-banana-bread-paleo/
PS: It also freezes really well.
27 March 2017 at 1:18 pm
Love ‘Banana’ cake/bread/slices, and especially this one of your using Coconut flour. Ta!!
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27 March 2017 at 5:15 pm
🙂
Xx
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27 March 2017 at 9:51 pm
Oh yummy! Thanks for this latest instalment Fi – very inspiring…. x
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30 March 2017 at 7:52 am
Thanks Alan 👍
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