It's been a year of the Banana Bread, thanks to a worldwide pandemic. In my minor blog hiatus, I've still been working away and baking up a storm, whether it be treats for home or to take into work. Whilst I'm sure the majority of us are now sick of seeing another Banana recipe appear on our feeds, I thought I'd share my little spin, with a Spiced Banana Bread recipe that is dairy, gluten and 'sugar free'. The original recipe came from Davina's Kitchen Favourites - a fantastic book to grab if you're looking for some meal time inspiration, snacks OR sweet treat. I'd bake this weekly, when the book was first published. Keep on reading for a guilt-free treat to whip up this weekend.
Ingredients:
225g Buckwheat Flour (naturally Gluten Free) - again Dove Farm.
1 Tbsp Baking Powder
2 Tsp Cinnamon
1/2 Tsp Ground Nutmeg
150g Soft Pitted Dates
215ml Plain Unsweetened Yogurt (Alpro Unsweetened or Alpro Greek Style/Go On)
4 Eggs
3 Ripe Mashed Bananas
Recipe:
Preheat your oven to 160C and line a 2lb Loaf Tin
In a large bowl, combine the flour, baking powder, spices and a generous pinch of salt
Finely chop the pitted dates into small pieces, blitz in a blender with the yogurt and eggs
Next, mix the wet ingredients with the mashed banana before pouring into the dry ingredients
Keep the stirring to a minimum (stir until just combined), before pouring into your prepared loaf tin
Bake until risen and golden brown, when tested with a fork - it should come out clean.
If you notice the top of the cake getting dark - cover with foil and once out the oven, leave to cool for a least 10 minutes in the tin, before turning out and cooling further.
Once cool (if you can wait that long), slice up and keep in a container in the fridge for a quick healthy, snack+breakfast on the go
TIP: Best enjoyed when zapped in the microwave for 20 seconds OR lightly toasted, team with yogurt, ice cream or nut butter & berries. Let me know if you give this one a whirl - or any recipe suggestions below. Lucy xox
