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Chantal is one of the amazing ladies who I met through the Bright-Eyed and Blog-Hearted course, and I have developed a great friendship with. She is super inspiring and a really beautiful person. Chantal shares her yummy banana bread recipe with us.

Banana Bread

  • Author: Chantal Roelofs

Description

Wheat and dairy free Banana bread – more like a cake though!

 

 


Scale

Ingredients

  • 2 large organic bananas or 3-4 medium ones (you want them brown and spotty)
  • 1.5 cups roasted unsalted cashews
  • 1 cup almond meal/flour
  • 1/3 cup of walnuts
  • 2Tbl of coconut oil
  • 2 eggs, whisked
  • 1.5 tablespoon honey
  • 1 teaspoon baking soda (bi-carb of soda)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch salt

Instructions

  1. Preheat oven to 180 C degrees.
  2. Pull out your food processor. It will make life a lot easier. Add your cashews to the food processor to grind down.
  3. Once your get a fine cashew meal, add your walnuts and oil while your food processor is still on until you get a cashew butter.
  4. Peel your bananas, roughly break them up, and add to your food processor with the cashews and walnuts. Turn your food processor on and let combine for a minute or so until you have a soupy paste.
  5. Now in a large bowl, whisk your eggs, then add your cashew/ walnut /banana mixture along with almond meal, bicarb of soda, baking powder, honey, vanilla extract, cinnamon, and salt. Mix to combine until you get a batter.
  6. Line and grease a bread/ rectangle cake loaf pan with some oil. I used a loaf pan that is 11cm x 22cm (tapering to the base a bit) and it works well. You could use larger for more squat loaf of bread, just may cook for less time or differently.
  7. Pour batter into your greased loaf pan.
  8. Place in oven and bake for 40-50 minutes or until bread is cooked through (put a skewer in to see if it comes out clean) and the top of your loaf has a bit of a “crisp” to it.
  9. Let bread cool for about 10 minutes. Enjoy !! The bread will keep beautifully in a container in the fridge for about a week….but doesn’t last that long in our house.