What do you do with over-ripe bananas?
Exactly. When you can't drink as many smoothies as you want, because you have to many bananas.
Banana bread is the perfect answer :-)
I somehow bought to many bananas recently. And because it is so warm in the house, they ripe faster than we can eat them.
Daily smoothies are perfect as well, but still to many bananas left.
I totally forgot about banana bread. It has been ages since I enjoyed my last banana bread. Years!
That day I actually baked a normal bread. When I looked at my bread,... and the brownish turning bananas, BINGO.
So lets go,... off to the kitchen!
BANANA BREAD
And we love this banana bread. I LOVE the taste. There is nothing I would change with this recipe.
Although I also baked a version with a different nut flour. Just to give you an alternative, when you are out of hazelnut meal.
We liked the almond version as well.
But we really love the hazelnut version. So my recommendation is,... if you can get the hazelnut meal, go with it!
But I am happy to say, they are both delishious. The only thing strange is, the almond version loses
sweetness after a while. But if you are not keen on to sweet, you will like it.
And if you like it more sweet, just top with fresh bananas.
My hazelnut version keeps sweetness to the last slice. But please don't ask me why it is that way.
I have no idea, haha.
The Banana bread is not fat free. Hazelnut meal contains fat of course.
But the recipe contains a small amount of it.
Also the flax/chia-meal contains fat. But I was keen on adding precious Omega 3 to the bread/cake.
And for consistency reasons.
I also added a bit of extra sweet almond oil. Makes it nice and smooth.
I really liked that the bread didn't dry out. You know that,... you cut the first slice and its perfect.
But after 2-3 days, it turns dry. This didn't happen to my bb.
I stored it in the fridge as well. But removed it one hour before we ate it.
It tastes better when room temperature.
For the Psyillium husk, also because of consistency reasons.
When you follow the MM program, its up to you to use it or not. I just added a small amount.
Small amounts are ok to have. Psyllium husk is a great source of iron and fiber.
And because it is baked and in a product it already expanded when you eat it.
It will not expand more in your digestive system.
Preparation:
Mix flax seed and chia seeds with an equal amount. Example: 2tbsp flax seed and 2 tbsp chia seeds.
Add to a kitchen machine and grind to a flour. Store in a glass jar with a lid.
Up to you how much you prepare of this. I always love to make more to have it always in my pantry when needed.
Same with the oats. Just add gf oats to your kitchen machine and grind to a fine flour.
Also process 2 bananas until smooth - you should end up with 250ml.
Lets start with the recipe!
This recipe is for one Banana Bread.
Ingredients:
150g Millet flour
50g gf oat flour
40g hazelnut meal (optional almond meal)
2 tsp flax/chia meal (about 7g)
optional (but recommended) 7g Psyllium Husk
10g Tapioca starch
25g Coconut sugar
1 tsp baking powder (aluminum free if possible)
1/2 tsp cinnamon
20ml sweet almond oil (cold pressed)
250ml banana puree (about 2 bananas)
115ml filtered water
Directions:
1. prepare the flour and banana. Preheat oven to 180C.
2. Add all ingredients into a bowl and mix well.
3. add batter into a bread shape baking form.
(I used the Jamie Oliver baking dish for a small bread approx: 19cm x 12cm x 7cm)
4. bake for about 40-45 minutes.
5. Remove from the oven and cool down complete.
6. E N J O Y