I seldom wait long enough for bananas to go very ripe. They are usually added to smoothies and ice creams long before there is time to develop some black spots. I always have bananas in the kitchen and they are great to add to batters for moisture or as a sweetener.
Bananas provide fast energy which makes them a great snack. They also feed your gut. Ever heard of probiotics, the good bacteria? Well, they need to be fed and bananas do the trick.
I aged some bananas and I always have some almond flour in the pantry. When I received a whole bag of pecan nuts from family, there was only one thing to make…
When you are mixing batters; mix the wet, mix the dry and then mix together. I use my Blendtec instead of a handheld mixer. Its easy to clean and whips it all up in seconds.
- 2 cups of almond flour/any nut flour
- 1 tsp baking powder
- 1 pinch of salt
- 2 tsp ground cinnamon
- 1 tsp all spice
- 3 ripe bananas
- 2 eggs
- 3 tablespoons maple syrup/honey
- 1 tsp vanilla extract
- For decoration (optional)
- ⅓ c pecan nuts
- ½ fresh banana
- 1 c whipped coconut cream
- Prehead the oven to 180 degrees C and lightly coat a small loaf pan with coconut oil or baking paper. In a blender, add all the wet ingredients.
- In a mixing bowl, combine and whisk all the dry ingredients before adding it to the wet ingredients. Blend all the ingredients together until it makes a smooth batter.
- Pour the banana bread batter into the prepared loaf pan and spread it out evenly with the back of a spoon.
- Decorate the top with nuts and freshly cut banana.
- Bake for 40 mins or until a fork comes out clean.
- Allow the loaf to cool down before running a knife along the edges of the bread to release it from the sides.
- Turn it out slowly and allow to cool further.
- Serve with some whipped coconut cream and nut pieces.