Banana Bread (adapted from a recipe from Bellini Addicts)
180g coconut sugar
1 tsp cinnamon
125g butter, cubed + softened
3 large ripe bananas…
200g flour, whichever you use ) I used a combination of quinoa and brown rice flours + baking powder/raising agent to make SR flour
pre-heat oven to 180 degrees and grease/line a 23cm loaf pan (though I used a round tin to make a thinner cake, rather than bread).
Place sugar, cinnamon, and butter into blender and blend until smooth.
Scrape down blender jug and and banana and eggs, blend until well combined.
Add flours and LSA and re-blend.
Pour mixture into tin and bake for 40 mins or until a skewer inserted into the centre comes out clean.
Personal Notes: next time I make it I will try using half butter and half coconut oil, which is what I usually do with recipes. May need to put oil in the fridge for a minute to make it semi-solid.
Although this recipe has more sugar than I would usually use, it’s great for a treat. I made it during rainy weather last week and it’s quite yummy served with a dollop of yoghurt or coconut cream frosting.
If you’d like the frosting recipe (alternative to cream cheese frosting), you’ll find it on our Facebook page. Use the link at the top of the page to take you straight there