Banana bread is one of those cakes that can be adapted to include many ingredients you might have lying around in the kitchen. The bananas always make sure it remains moist and sweet, not to mention delectable! I almost always end up making a loaf of this (or muffin versions) when I don’t use up all my bananas before they go brown (some of them go into the bread, and others I chop and freeze for smoothies and ice creams – more on that to follow!).
For this loaf, I used 3 bananas (which I roasted in the oven before puréeing), about 1/2 cup coconut flour, 1 tsp coconut oil, 3 eggs, a hefty dose of both vanilla seeds and cinnamon, about 1 tsp each of baking soda and baking powder, a dash of apple cider vinegar, 2 tbsp dessicated coconut and around 50g crushed walnuts.
I’m always slightly surprised at how tiny the loaf ends up to be – I think I need to buy a bigger tin!
This is delicious toasted and spread with a bit of almond butter. That shouldn’t really come as a surprised, given how amazing the banana and almond butter combination is in general!
(Apologies for the unappetising visual above – I was too impatient to eat, so the smear of almond butter wasn’t particularly artistically pleasing!)