Banana and Coconut Bake

I'm so pleased with how this recipe turned out.

As I mentioned earlier in the week, in my post "How I Plan My Parenting Week", on Tuesdays, I usually set aside some time to cook with my son. I can't stress enough just how important I believe it is for children to be involved in food preparation from an early age. Nurturing a secure and positive attitude towards food, as well as an understanding of what goes in to the food that we eat, and how it effects our health and wellbeing, is crucial for any child.

Banana bread has long been an obvious and easy recipe to bake for, and with, children. It's the ideal way to use up any bananas that are "on the turn", and I'm passionate about limiting food waste.

Usually, I wouldn't eat bananas, they're so much a treat food that I tend to avoid them altogether, but they're one of Seb's favourite fruits and I allow him to eat them in moderation. Bear in mind though that bananas have one of the highest fructose contents of all fruits and shouldn't be a daily snack.
I decided to edit my old banana bread recipe as I haven't made any since quitting sugar. I had done a little research and found other bloggers who'd made a sugar-free banana bread describing their results, unanimously, as "edible".
I can say, with a slightly smug expression, that I think I might have cracked it. Structure wise, this recipe doesn't rise in a truly cakey manner, which is why I've chosen to describe it as a "bake", and not a "cake" (or a bread). However, texture wise it is perfect, and taste wise... well, bake some and see for yourself.

I made a few simple alterations, most notably, using almond flour instead of standard self-raising, and using desiccated coconut and rice malt syrup instead of a granulated sugar or artificial sweetener.

You can buy rice malt syrup, and almond flour, among a huge number of fantastic whole foods that support a sugar free diet, at Whole Foods Online (that's who I use anyway). They're a small company based not far from me in Canterbury, and their customer service (and voucher based generosity) is fabulous.
Give it a go, and let me know how you get on, if you follow any of my recipes please share your pictures with me on Twitter or Instagram (@ashlawrencerye).



Ingredients

4 small bananas
3 medium eggs
1 cup desiccated coconut
1/2 cup rice malt syrup
300g almond flour
1 tbs baking powder

Make It
  1. Use a blender to whip your bananas in to a smoothie like substance and add the eggs.
  2. Whizz the banana and eggs together and then pour in to a large mixing bowl.
  3. Add the desiccated coconut and rice malt syrup and use a wooden spoon to combine.
  4. Add the flour and baking powder, and fold in to the cake mixture to create a tight, heavy dough-like cake mixture.
  5. Spoon the mixture in to a pre-greased cake tin, and pop in the oven at about 140 degrees to bake for 40 minutes, or until golden brown on top and cooked through.
You can see all of my whole food, clean-eating, budget and child-friendly recipes in my recipe file, have a browse now, right here.

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