Thursday, 14 May 2015

Banana Bread

This must probably be one of my favourite recipes ever. I mean, it´s hard not to totally fall in love with this pure beauty. No milk, gluten or refined sugar is needed, which is probably the best part of it! No matter if you change the recipe a bit to make it suit your taste better, it´s still going to end up with a lovely soft and moist consistency. It´s so east to make and it´s amazingly healthy!

Banana Bread
Makes one big loaf or two smaller

5 large ripe bananas
2 eggs
2/3 cup pecans
2/3 cup walnuts
1 1/3 cup buckwheat flour
1 tsp vanilla extract
1 tsp cinamon
1 tsp baking powder

Start by pre-heating the oven to 200°C / 400°F. Blend the nuts in a food processor until it has become a fine flour. Add this into a larger mixing bowl and with eggs that have already been beaten. Mash the bananas using a fork, and add that plus the rest of the ingredients into the large mixing bowl. Mix everything well together. Prepare the loaf tin(s) by greasing with coconut oil and sprinkling over some buckwheat flour. Pour the batter into the tin(s) and place the banana bread in the oven. Depending on if you made one big or two smaller banana breads, the large one should be in the oven for about 45 minutes. If you chose to make two smaller banana breads, they should be in the oven for about half an hour. Once taken out of the oven, let the banana bread sit for at least half an hour before you cut into it. Enjoy with your favourite spread or as good as it is on it´s own! 

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