Banana bread is my all time favourite sweet treat. It's warm, comforting and makes the perfect addition to an afternoon cup of tea (so British I know!) The greatest thing about making a healthier version of banana bread is that if you use overly ripe bananas there is no need to add any syrups or other sugar alternative (unless you have a super sweet tooth in which case I would probably suggest you add a drop of honey to ensure it's sweet enough for you).
1/2 cup smooth almond butter
1 tbsp melted coconut oil
3 overly ripe bananas (or you can use frozen ones) + 1/2 a banana for decoration
1/4 cup + 2 tbsp coconut flour
1/2 tsp vanilla powder
3/4 tsp baking powder
1 tsp ground cardamom
1-2 tbsp unsweetened almond milk (depending on your texture)
honey to taste (optional)
1. Preheat the oven to 180°C.
2. If you are using frozen bananas heat them in a pan with a splash of water and allow them to defrost, they will release lots of liquid – ensure to keep this.
If you are using regular overly ripe bananas add them to your bowl with the eggs, almond butter and coconut oil. Alternatively once the bananas are heated through add them to the bowl with the same ingredients. Mix until well combined.
3. In a separate bowl combine the coconut flour, vanilla powder, baking powder and cardamom.
4. Gently add the dry ingredients into the wet ingredients. You are looking for a runny cake mixture, if your mix is too stiff slowly add the almond milk until it loosens up.
5. Once well combine pour the mixture into a small lined loaf tin, and half a banana to the top of the cake and bake for 30-40 minutes. Remove when the cake tester is dry but the mix is still lose (it will harden up whilst cooling). Allow to cool before slicing.