One afternoon late last year, Fergal and I were out on our daily walk when a car pulled over and stopped in front of us. Given we live on a quite country road, you can imagine this made me a bit wary….
I was relieved when a super fit lady got out of the car. She didn’t look too dangerous. Anyway she ran across the road, introduced herself as Heather and asked if we knew about the local play group.
I told her we did and were planning to start going in the new year.
Fast forward a few months and I’m not sure who is loving play group more… Fergal or me.
While he get to explore the swings and sand pit and bikes and trucks, I get to chat with the other mothers about growing veggies, knitting, how to operate a chain saw and of course cooking!
So when Heather said she had the best banana bread recipe, I quickly gave her my email address. When the email came through with the title ‘Stupidly Easy Banana Bread’ I knew it would be a winner.
Trust me it lives up to its name!
But that’s not all.. I’ll let you in on another of its virtues. Yep, it’s sugar-free.
I love how the ripe bananas, cinnamon and coconut oil provide enough sweetness without needing any extra sweetener.
Since I’ve decided to make April my first ever month of going sugar-free, I’m planning on trying out a few of the variations below. Especially the carrot and ginger.
And while we’re talking sugar-free baking… Do you have any delicious sugar-free recipes? Or tips for going sugar-free? I’d love to hear about them in the comments below…
Stupidly Easy Banana Bread
Adapted from my lovely neighbour Heather.
I love this ‘bread’ served as a cake for afternoon tea with some double cream. OR it’s also lovely toasted for breakfast smeared with butter or ricotta.
enough for 6-8
takes: 45 minutes
3 ripe bananas
100g (3.5oz) coconut oil, melted
1 teaspoon baking powder
1 teaspoon cinnamon (optional)
220g (8oz) almond meal
1. Preheat your oven to 160C (320F) fan assisted. Line a loaf pan 24cm x 12cm (approx 9.5in x 5in) with baking paper.
2. Mash bananas until smoothish then add coconut oil, eggs, baking powder, cinnamon (if using) and almond meal. Thoroughly mix everything
3. Bake for 35-45 minutes or until the loaf is golden and feels springy when you touch it.
4. Cool in the pan then slice and serve.
different spices – Heather uses a combo of nutmeg and cinnamon but I didn’t have any nutmeg so skipped it. Ginger or mixed spice would also be lovely.
no coconut oil – just use melted unsalted butter. Or Heather says she sometimes skips the oil.
less oil – Heather uses 35g (1.25oz) coconut oil but I prefer more to make it super moist and help lower the GI.
coconut oil too hard – just pop your jar in the oven while it preheats. Be careful not to forget about it!
nut-free – you could try replacing the almond meal with flour, I’d probably increase the oil as well.
no fan assist on your oven? – increase the set temp to 180C (350F).
no banana – I did try this with pureed ripe figs and while it was OK, I preferred the banana version. But talking to Heather today she said she was short of bananas and substituted in some grated carrot and cloves and it was a winner. Will be trying that this weekend for some Easter baking. I’m also keen to try substituting in mashed roast sweet potato or roasted pears.