Whenever I’m stressed, emotional, angry, happy, overwhelmed, excited – literally every emotion under the sun – baking is always a nice coping mechanism for me. For some, it might be drinking or partying, others it may be getting a cheeky spray tan and having your nails done. Whilst I love all of the above, my favourite is always exercise and food related.
Recently, I’ve found myself in a bit of a stressful, uni exam rut and my fridge was looking a little… how you say… shitty. Until, I found some questionable squidgy bananas lying right at the bottom. Sounds appetising, right? Naturally, this only means one thing in my food obsessed mind. Banana bread. Lacking in a lot of other exciting ingredients, I decided to make do and see what I could come up with, and woaaaaah ok. This is good. Really good. Not boasting. It’s madly moist (oioi) and packs
some serious flavour.
Instead of normal flour, I used coconut flour – making it not only gluten free, but also grain free! Plus, it’s high in fibre and healthy fats?! Wahoo, what a time to be alive.
Yassss, so… let’s move on to the banana bread waterfall of dreams.
No flour, refined sugar or butter and comes to 110 calories a slice, with 5g protein, 13g carbs and 2.5g fat. Delightful.
- 70g coconut flour
- 3 ripe bananas (mashed)
- 3 eggs
- 2 tsp sweetener
- 25g runny honey
- 1 tsp salt
- 1 tsp baking soda
- 150ml almond milk
- 1 tsp cinnamon
- Preheat your oven to 350F (180 degrees) and prepare a baking tin with parchment paper / grease
- In a large bowl mash your bananas, either by hand or using a food processor / mixer. Mix until smooth and completely mashed
- In a separate bowl, mix together your eggs, honey, sweetener and almond milk and add to the mashed bananas
- Add the flour, baking soda, cinnamon and salt to the wet batter and mix together thoroughly
- In order to enable the coconut flour to absorb the wet ingredients, leave it to stand for a up to 5 minutes
- Pour your mixture into the baking tin and put on ya toppings! I simply used flake almonds and cinnamon.
- Bake for 50 – 60 minutes or until a knife inserted into the centre of your cake comes out clean
- Make sure you allow to cool before you slice, and keep in the fridge or freeze!
- ENJOY 🙂
Lots of love,