Friday, 29 May 2015

Healthy Banana Bread

Guilt Free Baking

Thursday's Tasty Tummy Treats

Upon realisation that summer is on the doorstep, I figured its a good a time as any to join (and to quote the great Jamie Oliver) The Food Revolution, now when say this I don't mean 'Dieting' but Healthy living, for me this comes quite naturally as I've always lived by the motto 'A little of everything in moderation' because ladies and gents in order to flourish we need to nourish! but its also important to treat yourself! Which brings us to my late night research of a healthy, natural and nutritional treat.



I came upon and followed the recipe for a healthy version of banana bread by, giving credit where credit is most defiantly due, Niomi Smart.
  (So lets get cracking, or shall I say baking...)


Healthy Banana Bread Recipe
 
This recipe only contains ingredients that will nourish your body and are guilt free. All natural ingredients and is gluten free, vegan, vegetarian, refined sugar free and a nut free option (and scrummy at the same time, SCORE!)
 
So, lets get stuck in, so we can tuck in! (It's going to blow your banana-ocks off... see what I did there? ;))
 

Ingredients

 
3 Ripe Bananas
1 cup Ground Almonds
1 cup Brown Rice Flour (or flour of your choice)
1/4 cup Sultanas
Pinch of Salt - I like to use pink Himalayan
1/3 cup Coconut Oil
1 tbsp Cinnamon
1 tsp Nutmeg
1 tsp Organic Vanilla Extract
3 Medjool Dates
Handful Flaked Almonds

Alterations & Tips:

  • Nut allergy? Don't worry! Replace the 1 cup ground almonds with another cup of the brown rice flour (or any other flour of your choice). Substitute the flaked almonds on top for slices of banana. Delicious!
  • Your bananas should be ripe with brown spots. This will make them much easier to mash later on and they'll also taste sweeter too.
  •  it is important to use medjool dates because they're much softer and have a caramel-like taste. If you can't find any, use any dates and soak them in water until they're soft.
  • If you can't get your hands on Brown Rice Flour fear not, when following this recipe I simply opted for Strong Brown Wholemeal Flour, which just happened to be a similar alternative to white flour and a lot easier to get my hands on in the local supermarket.
  • Also, for those that are not familiar with cup measurements and prefer grams here are some approximate conversions: 1 cup = 120/135 grams, 3/4 cup = 90g, 2/3 cup = 80g, 1/2 cup = 60g, 1/3 cup = 40g, 1/4 cup = 30g and 1 TBSP = approx. 15 grams.  



Instructions



1. If you're dates don't feel squishy (yes, a very technical cooking word), then place them in a bowl of water for a few minutes. If they feel soft enough skip this step.

2. In a large mixing bowl, mix together the ground almonds, brown rice flour, cinnamon, nutmeg and a pinch of salt.

3. Now add the sultanas and give it another mix. (If your feeling creative and want to add a unique twist any other dried fruits, berries or nuts would add a pop to your soon to be great, show stopper of a loaf)

4. Turn your oven on to 180°C and measure out the 1/3 cup of coconut oil. Place the cup measurement onto a baking tray to prevent spillage and place in the oven until it's melted. (For a quick and easy cheat just put the solid form of coconut oil in a bowl and pop it in the microwave for 10-20 second intervals till its all melted! ;))

5. Mash the 3 bananas with the back of a fork until they are smooth and then remove the dates from the water and remove their stones. Mash the dates with the back of a fork too until a thick paste forms.

6. In a small mixing bowl, mix the mashed bananas and dates together and add the vanilla extract.

7. Remove the coconut oil from the oven, which should be nice and melted now, and add it to the banana mixture.

8. Pour the wet mixture into the dry mixture and stir until combined.

9. Evenly distribute the mixture into two mini loaf tins (or 1 large loaf tin- which I opted for) and sprinkle with flaked almonds. (To add a little decoration you could add a few slices of banana left over or for an extra treat dark chocolate, I would recommend Green and Blacks 75% dark chocolate or any favoured nut.)

10. Bake for 35 minutes. After 35 minutes poke a knife or skewer through the centre of one or the loaves and remove it. If it is clean, the banana bread is ready! if not, just pop back in the oven and monitor it at two or three minute intervals, again using a clean knife or skewer.


If you can resist, let the banana loaves cool before slicing. The smell is amazing! (To pass the time a quick photo shoot of your amazing creation would be well justified. ;))




 












So, whether you have some free time, fancy a baked treat or need to use up those ripe bananas, this recipe is a winner and I hope you'll give it a go!

Hope you enjoy!

Don't forget to tag me on instagram (@apesjackson) or twitter (@aprilroseo)if you recreate this recipe or leave in the comments below any healthy treat recipes you like to enjoy. Also, pop over to Niomi's blog and show some love!





That's all for now folks,
 

XOXO -A
<3