My first ever job was at Brumby’s bakery when I was 15-years-old, and my favourite thing was their baby banana breads. When you work at a bakery, at the end of the day whatever hasn’t sold you can take home, and each day I’d have my fingers and toes crossed that I’d get some of the banana breads for school snacks the next day. So when I was writing this section I was thinking about my favo snack and these mini loaves are a super healthy version inspired by my bakery days.
Makes 4 mini loaves or 1 large loaf
100 g (1 cup) almond meal
60 g (½ cup) coconut flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
100 g (½ cup) coconut sugar
2 large ripe bananas, mashed
60 g (½ cup) chopped walnuts (keep some whole halves for the tops)
80 g (½ cup) raisins
3 large eggs
125 ml (½ cup) coconut milk
2 tablespoons shredded coconut
Preheat your oven to 180°C and line your mini loaf tins or a single loaf tin with baking paper.
In a small bowl mix all the dry ingredients – the almond meal, coconut flour, cinnamon, baking soda and coconut sugar. In another bowl mix the bananas with the walnuts and raisins, add your eggs and coconut milk, mix together, then slowly fold your wet mixture through the dry mixture.
Mix well so there are no lumpy bits. Spoon the mixture into the mini loaf tins, or the large one, and sprinkle with the shredded coconut and walnuts.
Bake for 45 minutes if you’re using the mini loaf tins, or 50–60 minutes if using a large one. Check if they’re cooked by inserting a skewer into the centre of one – it should come out clean.
Turn the loaves onto a wire rack and let them cool. These loaves are pretty dense so I like to keep them in an airtight
container in the fridge where they stay quite moist. Yum!
Recipe and images from The Happy Cookbook by Lola Berry, published by Pam Macmillan, $34.99.
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