Banana cake/ bread

It is a well-trodden path to try and find a sugar free, egg-free, yeast-free and gluten-free banana cake or bread recipe which has the moisture and flavour of that classic tasting banana cake or bread your grandma used to make. Give this recipe a try and see how it stacks up. The combination of ingredients provide a natural sweetness while the coconut oil is very healthful and stimulates the immune system.

This recipe works better as a cake but will certainly fill the bill if you want to use it a bit like bread and enjoy it in that context.

Makes 1 small loaf (about 8 x 8 inches and about 1 inch thick)

Ingredients:

5 large bananas, smashed *

1/2 cup organic coconut flour (or use about 1 – 1.25 cups of oat flour)

1/4 cup virgin coconut oil

1/2 cup chia seeds, sprouted in 1 cup water until gelatin (or use 4 eggs if you want to) OR flax seeds work the same way in 1/2 a cup of water (they don’t absorb quite the same amount of water)

1 tsp cinnamon

1 tsp vanilla extract (optional)

2 tsp maca powder (optional)

1 tsp sodium bicarbonate

6 pitted dates, very finely chopped (or processed with about 1/2 cup of the banana mash to get the sweetness through the mix)

1/2 cup of finely chopped walnuts

Method:

* Note on banana preparation: This bread really tastes much better when you use over-ripe, soft bananas. Make them as brown as possible.

Mash the banana in the bottom of a bowl while you start soaking (sprouting) the chia (or flax) seeds.

You will observe the chia seeds react with the water to make a gelatin form (about 2-3 minutes or 10 minutes for flax seeds). Tap water will work reasonably but not as well as filtered or alkaline water if you have it.

Add the chia seed gelatin (or your 4 eggs) and coconut oil to the mashed banana mix. Now add all the spices – cinnamon, maca powder, vanilla extract, sodium bicarbonate and the dates. Mix well. Finally add the finely chopped walnuts and coconut flour. Mix well.

Oil an 8 inch square baking tray or similar size with coconut oil. Place the mix in the baking tray and bake at 180 degrees (350F) for 1 hour or until cooked.

Once done, place the cake on a wire rack to cool. This is a lovely moist cake and very tasty.

Here is the loaf sliced thin to be more like bread – while the Feature Image is more like a cake: