Can you imagine that it took me 30 years and a trip to Australia to get introduced to banana bread? I know, it sounds crazy, doesn’t it? I guess in Austria people just prefer richer chocolate cakes like “Sachertorte”, and maybe concentrate more on baking cakes with seasonal Austrian berries and fruits….and we don’t grow bananas!
Anyway, now that I know what it tastes like, I can’t get enough of it.
There are a lot of good reasons to make banana bread. One is that it’s the best thing to make when you have a pile of almost black bananas on top of your fruit bowl that have reached their life’s expectancy. Another is if you simply love things that are unquestionable delicious 😉
The good thing about it is that bananas are an excellent energy dense fruit and a great source of potassium, an essential mineral for maintaining normal blood pressure and heart function. They add sweetness and moisture to baked goods, which means you can reduce the amount of sweetener and oil considerably.
- 3 over ripe bananas plus 1 for topping
- 1 1/2 cup almond flour
- 1/2 cup buckwheat flour
- 1/2 cup desiccated coconut
- 1 tsp vanilla powder
- 1 tsp cinnamon
- 1 tbsp flaxseed
- 1 tsp baking powder
- 3 eggs
- 4 tbsp rice malt syrup
- 1 tbsp coconut oil
- sprinkle pink himalayan salt
- Preheat your oven to 160°C.
- In a large bowl, combine the dry ingredients (almond meal, buckwheat flour, coconut, vanilla, cinnamon, flaxseed, baking powder and salt).
- Mash the bananas with a fork in a small bowl and add rice malt syrup, eggs and coconut oil.
- Mix wet ingredients with dry ingredients and pour into a loaf tin lined with baking paper.
- Top with sliced banana and bake for about 45 minutes.