I’ve tried so many recipes and could never find the one with the right texture, flavour, aroma and appearance. But then I found Fearne Cotton’s cookbook! Her recipe is just brilliant and I like the fact that she uses alternative healthier options like coconut oil, coconut sugar and mixed spice. Here is the recipe:
100g coconut oil at room temperature, plus extra for greasing
150g coconut palm sugar
2 eggs, beaten
2 very ripe bananas, peeled and mashed with a fork
3 tbsp almond milk
150g of gluten free flour (I used Juvela gluten free fibre mix)
2.5 tsp mixed spice
0.5 tsp sea salt
2 tsp baking powder
optional – 60g of walnuts (I didn’t use any)
20g chia seeds (I use flax seeds if I have no chia seeds)
Preheat oven to 180C
Grease a loaf tin with coconut oil and then line the tin with parchment paper
Put the coconut oil and sugar in a large bowl and cream it together until light and fluffy, then beat in the eggs by hand a little at a time, followed by the mashed banana and almond milk, till well combined.
Combine the remaining ingredients in a separate bowl. Gradually fold in the dry ingredients into the coconut oil and sugar mixture, until it comes together. Don’t over-mix as will make banana bread tough.
Transfer the mixture into the lined loaf tin and bake for about 50 minutes. If the top browns too quickly, cover with foil.
Remove from oven and let it cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
If you don’t manage to eat it all the day you baked it, it will keep for up to 3 days in an airtight container. It can also be frozen for up to 2 months.
Fearne Cotton cookbook called Cook Happy Cook Healthy, page 186
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