A recipe – Coconut & banana loaf

Coconut banana loaf

Vegetarian cake?

The health food trend seems to have died down, just a bit at least. The likes of Deliciously Ella and Hemsley Hemsley diversifing their offering into something other than just ‘water and air’ food things. Yet when I recently stumbled upon one of these recipes, I thought it actually sounded quite appetising and decided to give it a go, of course, modifying some of the ingredients as my usual. I pimped it up with cocoa nibs fo example but did draw the line at the dollop of chia jam (seriously, is there such a thing). This recipe joins a few more I have attempted in the past, and I realise they are mostly variations on a similar theme: keep up with some form of taste quest?

cake slice

The result was ok, infact quite good and enjoable. Of course, with anything ‘healthy’, if you added just butter, sugar, cream it would be perfect. Still, why not enjoy a bit of a guilt free treat? It did come out moist, not too sweet and with a very pleasant texture, smooth with crunch added by the nuts and the nibs.

Below my version of Coconut Banana Bread.

    

Coconut banana load
Serves 12
Gluten free, low sugar coconut, chocolate and banana load
Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 3 ripe bananas
  2. 100gr coconut flour
  3. 1tsp cinnamon
  4. 1 pinch of salt
  5. 3 free range eggs
  6. 30gr cashew nut butter, smooth
  7. 30gr coconut oil chocolate spread
  8. a dash of vanilla
  9. 1.5 tsp bicarbonate of soda
  10. 1tsp apple cider vinegar
  11. 1tbsp date syrup
  12. A handful of hazelnuts
  13. 1 tbsp cocoa nibs
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Instructions
  1. Mash up the ripe bananas in a blender for a very smooth, creamy consistency. In a medium size bowl, mix the coconut flour, the cinnamon, the salt, the butter, the spread, the eggs, then add the bananas. Add the bicarbonate, the syrup and the hazelnuts and the cocoa nibs. At the very end add the vinegar and mix well. Place the mix in a a loaf tin or silicone loaf tray, sprinkling the top with some reserved cocoa nibs and a bit of date syrup.
  2. Bake in a pre-heated oven (fan, 180c) or about 50 minutes. Enjoy warm or toasted the following couple of days with more of the cashew nut spread or any spread you like!
Print
Adapted from Hemlsey & Hemlsey
Adapted from Hemlsey & Hemlsey
Pastabites http://blog.pastabites.co.uk/

2 Comments

  1. Galina V

    I’m not following the latest health fads very much, and the words “chia jam” make me shudder. Coconut oil is a great ingredient, and I use it quite a bit. Not very keen on coconut flour, I bought it last year, and never managed to finish the packet, something about the density of the cake that felt a bit strange.
    Your banana bread look good, I’d be happy with a big slice to go with a cup of latte.

    Reply
    1. pastabites (Post author)

      HOnestly Chia Jam is plain ridiculous!! I don’t mind coconut flour actually, but better mixed… this isnt too bad, honestly 🙂

      Reply

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