I’d like to warn you that i’m about to bust a common myth.
Okay, here it goes… banana bread is more cake than bread and should be called banana cake. I hope you can handle that controversy. I just like to keep it real when it comes to food names and classification.
Banana bread tends to be a staple on café brunch menus. However, it isn’t something I would commonly order. (The one exception is the Dharma banana at Monk Bodhi Dharma). You see i’m not overly fond of breads and cakes that disintegrate as soon as you eat them. I’m a texture kind girl, something dense or crunchy is my preference.
Café banana breads also tend to be overly sweet but not the delightful ripe banana sweet, rather the “this has far too much sugar” kind of sweet. This level of sweetness tends to propagate sugar highs and lows, fatigue and grumpiness.
Move over commercial banana bread, or cake. My banana bread recipe is packed with beneficial fats for heart, brain and eye functioning. The addition of sparkling mineral water adds a little lightness to the dense bread. It is also a good source of protein and carbohydrates to kick start the day.
I like it with kiwi fruit and kefir. The addition of kefir is like a loving hug for my gut.
Warning: Caution your portions 🙂
1 cup buckwheat flour
1/4 cup almond meal/flour
1/4 cup coconut flour
3 ripe bananas
3/4 cup almond milk
1/4 cup sparkling mineral water
1/2 cup raw almonds
1/4 cup Macadamia nut oil
Preheat oven to 170C
Mash 2 whole bananas and half of third. Set aside.
Sift flours into mixing bowl.
Add mashed bananas to flours and mix.
Add eggs, macadamia nut oil, milk and mineral water. Mix.
Stir through almonds, keeping a few to garnish top.
With the remaining half banana, chop into slices. Then stir through mixture so you have a few whole banana pieces.
Line Medium size bread tin with baking paper.
Pour banana bread mixture into tin
Top with a few almonds.
Bake for 50 minutes, or until skewer inserted centre comes out clean.