Coco Cherry Banana Bread
This Recipe
Banana bread is the solution if you've got loads of overweening bananas and no time to eat them. While it takes some time to bake, the prep is super quick - less than 5 minutes of throwing everything into the food processor and then the oven. If you time it right, this can be ready for you just before a workout or as a yummy breakfast to accompany your morning coffee/tea.
This recipe is free of dairy, refine sugar and gluten.
Makes 1 banana bread of 8 to 10 slices
INGREDIENTS - "WET"
- 4 VERY ripe bananas
- 3 eggs
- 3 tbsp or 40g almond butter
- 2 dates
- 1/4 cup or 60mL coconut oil
- 1 tsp or 7g of raw honey (more if want sweeter)
INGREDIENTS - "DRY"
- 1/2 cup or 112g almond flour (coconut will make it too dry)
- 1/4 cup or 55g shredded coconut
- 1 tsp or 4g baking soda
- Dash of salt
- Dash of cinnamon
INGREDIENTS - EXTRAS
- 12 -15 chopped cherries
Steps
Set oven to 180 C/350F to pre-heat. Next, grease muffin tins/cake tins/or whatever you've got with a tiny bit of coconut oil.
Now, it's time to mix the ingredients; first combine your "wet" ingredients in a food processor. Add in all dry ingredients. Blend well in processor. Next mix in cherries with a fork or spoon. Pour final mixture into greased tin and leave to bake for 40 minutes to an hour. A toothpick or fork should come out cleanly from the center once it's ready.
Leave to cool for a few minutes and then enjoy the deliciousness that is hearty banana bread!
