One banana, two bananas, three bananas, four… five bananas make a bunch and so do many more…
Tra la laaaa, Tra la la laaa, Tra la laaa, Tra la la laa.
Ahem. What can I say? I like to sing. Not that I recall ever watching the Banana Splits growing up. I DO however remember dad finally figuring out youtube. He was very excited and desperate to show my sister and I this show from his childhood and enthusiastically started singing along with the song.
And it seemed to make him happy and the song makes a lot of sense. Five bananas do make a bunch (and so do many more).
At any rate, the song seems to sneak up into my mind fairly frequently now, but today with reason! Banana bread!
Banana bread is almost the perfect breakfast. I mean it’s practically cake for breakfast, and who doesn’t love that?
Or serve as dessert.
The list goes on!
So when one of my work friends asked if I had a good, healthy, sugar-free banana bread I was shocked to realise that this amazing food had been missed.
It was a crime.
And I am so sorry.
So the hunt began and I rejected many recipes until I found one that seemed effortless, moist and perfect.
The recipe sure delivered! Straight from the oven, only delicately sweetened, served with melting butter… this was banana bread perfection in one hit. After taking some pictures, we were just about to rush out the door when my dad came around to pick something up. I don’t know how he does it, but he just knows when we bake things. Such convenient timing. So I cut him a piece then went upstairs to collect what he’d come for, only to realised he’d helped himself to another piece. So, what’s a poor girl to do?
The recipe is gluten and grain free, dairy free, sugar free and paleo. Almonds are high in maganese (which is a good anti-inflammatory), high in protein and help lower bad cholestrol. The coconut flour fills you up like nothing else (just give it five minutes after eating and you’ll notice), is super high in fibre (step aside bran!) and high in protein. Bananas are high in potassium which helps the absorption of calcium (note, I read somewhere that potassium can contribute to lethargy in adrenal fatigure). Bananas are also high in vitamin B6 and can help lower blood pressure.
Makes 1 loaf (or about 10 muffins), Adapted from Comfy Belly
3 ripe bananas, peeled and mashed
3/4 cup almond meal
1/4 cup coconut flour
3 tbsp (1/8 cup) honey or maple syrup
2 tbsp cold pressed olive oil (or oil of choice)
1/2 tsp baking soda
Pinch sea or rock salt (I used pink himalayan rock salt)
Handful of chopped nuts (I used walnuts)
Preheat your oven to 350° F/175° C. Grease and line a loaf pan (or muffin tray) Mix all the dry ingredients together (except nuts). Add the wet ingredients and beat. Working quickly (so the coconut flour doesn’t absorb too much liquid too quickly) mix through the nuts. Place into prepared pan and top with more chopped nuts. Bake a loaf for 40 minutes (or muffins for about 20–25 minutes) or until golden brown. Test with a skewer or knife to ensure the middle is completely cooked through. Serve warm with melted butter or double cream.
Notes and suggestions: try adding some chopped dates to the batter. Make into muffins for an on the go snack. The cake is pretty sturdy, so depending how yours comes out cut it into slices and toast before serving. Try different nuts (like pecans). Add some berries or chocolate chunks for some variation.