Written By Gracie
I love shopping in health stores like wholefoods and planet organic because they inspire me and my ideas for recipes. I was in one today and saw crystallised coconut nectar and two seconds later some very ripe bananas, which gave me an idea for a healthy banana bread recipe.
I have tried other bloggers banana breads before but they have never been that good and always tasted ‘healthy’. I wanted to create something that was healthy and free from any additives and refined sugars but tasted like an indulgence while doing good things to my body. My recipe is also dairy, wheat and gluten-free and is suitable for people on various diets. It is also ‘almost’ paleo because some people say buckwheat is allowed on the paleo diet. “Buckwheat is generally considered a “mild cheat” by many Paleo and Primal eaters, so if you’ve got a hankering for pasta, it’s definitely better than your traditional white or wheat flour options. Otherwise, use alternative flours, like tapioca, almond, coconut” (By Caitlin http://thepaleolist.com/2014/01/27/is-buckwheat-paleo/). So if you are following an extra strict paleo diet then just use coconut flour or more almonds instead of buckwheat.
It is absolutely delicious and I am so pleased that I’ve managed to create a recipe that will leave your taste buds tingling :).
NB: You will need a loaf cake tray
NB. I used a normal size mug. As long as you use the same mug/cup for all the ingredients you will be fine.
1x cup ground almonds
1/2x cup buckwheat flour
2x tbsp coconut oil (melted)
1x tbsp crystallised coconut nectar
1/4x cup maple syrup
2x bananas (Mashed. Make sure they are very ripe)
1/2x cup sultanas (soaked in boiling water for about 5 minutes to clean them, then drained)
1/2x tsp ground ginger
1/2x tsp ground cinnamon
Tiny pinch of pink Himalayan salt (use good quality rock salt if you don’t have pink)
1/4x tsp bicarbonate of soda
Sprinkle of flaked almonds (to garnish)
1) Pre heat the oven to 180 degrees Celsius
2) In a pan spoon the coconut oil and melt on a gentle heat. Once melted turn the heat off and add the crystallised coconut nectar and mix together. Leave to one side to cool.
3) In a mixing bowl add the almonds, buckwheat flour, ginger, cinnamon, salt, bicarbonate of soda, maple syrup, mashed banana and mix together.
4) Pour the coconut oil with nectar and the sultanas (which you have washed and drained) into the main mixture and stir thoroughly until everything has combined.
5) Grease a loaf baking tray with some more coconut oil and spoon in the mixture making sure it is evenly spread
6) Sprinkle on the flaked almonds and pop in the over for 30-35 minutes, until golden brown on top.