In this household we do a lot of sport and we eat a lot of bananas. I'm not here to list the health benefits of this wonderful natural gift but they are really a great snack before or after workouts as they are rich in potassium and magnesium and are an easily digestible source of carbohydrates. Bananas help muscles function and recover well and can also help maintain and restore an optimal level of electrolytes. It is safe to say you will always see bananas in my fruit bowl at home and in my backpack, ready to go when I need that extra boost of natural energy.
There are really only two things I do when I see those little black spots forming on banana skin indicating that if I can't eat them as soon as possible, I should do something with them, before buying greener ones.
Throwing them away is not an option. Ever.
The first option is always to make banana bread, all year round. It is such an easy and versatile recipe, which can be adapted to any season, and it doesn't take complex baking skills or too much time either. If I have no time to bake or I know I won't be home to eat it in the next days, I cut the ripe bananas in halves and freeze them. In this way I always have a bag of frozen banana halves ready to throw in smoothies for that sweet flavour and added creaminess.
Before I get lost in banana realm, you're here for the recipe of the best banana bread in the world. So you shall have it!
RecipeÂ
Wet Ingredients
64g melted coconut butter
2 eggs
4 large ripe bananas (or 5 medium bananas, or 6 small bananas)
optional: I don't add any sugar because the bananas provide all the natural sugars you need, trust me on this! If you feel it's not to your taste, you can try adding honey or maple syrup to the recipe.
Dry Ingredients
128g ground almond flour
64g coconut flour (I use The Groovy Food Company)
64g spelt wheat flour (or any other flour you have)
1 tsp baking powder
1 tsp baking soda
optional: 1 handful of: chopped dark chocolate or cacao nibs or other fruit
Process
start by heating your oven to 180 °C and lining a loaf tin with baking paper.
mix all the dry ingredients in a bowl and set aside.
in a larger bowl, whisk the eggs together and then add one banana at a time, pressing it with a fork until soft and combined to the wet mixture.
add the dry ingredients to the wet mixture - the texture will be more cookie like (it doesn't have to be runny) so I like to swap the whisk for a soft spatula at this stage.
finally, add the melted coconut butter and continue mixing everything together.
depending on the season I choose to add some spices like cinnamon, ginger, cardamom to the mix. If I want it more chocolatey, I add some cocoa powder. Most of the times I add cacao nibs but sometimes I like to add in chopped apples or blueberries to the mix. It never gets boring!
spread the mixture in the loaf tin and bake at 180 °C for the first 10 minutes. Turn the oven down to 160 °C for another 40 minutes.
let it cool down before diving in.
I love to eat it as is or spread some peanut butter on top. I hope you will enjoy this recipe as much as I do. Let me know in the comments below or reach out.
Love, Emily xx
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