Melhor Banana Bread

Hello lovely people.

I hope you have all thawed out by now and are eagerly awaiting springs arrival

I thought i would give you this wheat, dairy, sugar free, recipe after i made one for a friends retreat and everyone wanted the recipe. I tweaked the one i had a little to make it bigger and better so here goes. (I feel like Fanny Cradock and i never feel like Fanny ;-)

i have been through a few recipes online and this is the best. they all measure in cups so i've translated it for you to spoons and grams for ease and i've added the spice and introduced agave.

This one will probably make enough for 15-20 slices. I used a large round gel baking pan. The one with a hole in the centre so when you have the cake you can fill it with blueberries or maybe whisk in some custard powder with whipped cream and fill it with that. or make 2 smaller cakes with smaller tins.

It's a good opportunity to experiment and eat cake..


(please halve for smaller cake)

8 mashed up bananas (slightly black are best. i often save them in the freezer until i have enough for this recipe)

6 large eggs

2-3 tablespoons of Agave (or honey, maple syrup or coconut sugar) i used Agavi and used 2.5 spoons. The recipe says 4 but that made the cake burn as too sweet. (Ayurvedically speaking they say you shouldn't ever cook with honey)

2 tablespoons of vanilla extract

1 teaspoon cinnamon powder

1 teaspoon mixed spice or mix or substitute with nutmeg or spice of your choice

1.5 teaspoons of baking soda or bicarbonate of soda

3/4 teaspoon of salt

80g of coconut flour

1, Preheat oven to 350'F 180'C or gas mark 4 (might need to watch a bit closer for fan ovens.

(actually to save electricity i rarely preheat the oven for any cooking)

2, Prepare the baking pan with greaseproof paper or butter or oil and give a coat of coconut flour.

3, Mash or blend the bananas in a bowl or food processor

4, Add eggs, agave and vanilla (all the wet ingredients) and mix together)

5, Add flour, bicarb, salt and spices (all the dry ingredients) and mix together thoroughly)

6, Let the batter sit for 5 mins so the coconut flour absorbs the liquids.

7, Pour the batter into the the tins and bake until it browns a bit (50 mins) use a clean knife or skewer to probe the cake. if it comes out clean. the cake is baked.

8, Let cake cool.

Its very moist when its first out but firms up over time.

you can store at room temperature for a few days, in the fridge for a few weeks or freeze it.

* Top tip. if it's just for you. slice it and freeze it and take out as and when you want it.

* Top tip two. it's nice with soya yogurt, yogurt, ice cream and fruit and is tasty with a bit of butter too.

#Massage #Reiki #BananaBread #wheatfree #Dairyfree #Sugarfree

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