It was my friend’s birthday the other week and I wanted to make him a delicious banana cake. Annoyingly, the only bananas I had were beautiful – pale yellow, unblemished and slightly firm. It is a scientific fact that banana baking is much better with kinda gross, browning, over-ripe bananas that you don’t want to eat anymore. So, I made a different cake for my pal and went and bought some bananas to leave to decay so I could fulfil my banana baking urges.
What resulted was some damn good banana bread.
Things that go in:
300 grams ripe banana (the riper the better) mashed
60 g honey
60 ml coconut oil
½ teaspoon vanilla
1 ½ teaspoon cinnamon
½ teaspoon baking soda
1 tablespoon lemon juice
2 medjool dates, pitted
1 tablespoon desicated or fresh grated coconut
225 g almond meal
Things that go on:
1 teaspoon cinnamon
Things that you do:
Preheat oven to 160 degrees Celsius and grease and line a loaf tin (I use 10.5 x 26cm).
Soak the dates in boiling water for 10 minutes then remove from water and chop roughly.
Beat the first 10 ingredients together until evenly combined.
Add the almond meal and mix it in.
Chuck it in the lined tin.
Slice the remaining banana however you wish and arrange on top of the loaf mix, sprinkle the cinnamon over the top.
Bake for 60-70 minutes, stick a skewer in the centre, it will come out dry when the loaf is cooked.
If it starts to brown too much on top, cover with a piece of foil.
Cool in the tin before removing. Keep in an airtight container or covered with a tea towel, and toast thick slices to serve.
Eat with greek yoghurt, blueberries and a drizzle of honey for an epic and easy breakfast of deliciousness.