With the imminent amount of sugar that we’ll all no doubt consume over Easter I thought sharing this recipe might be just the answer to bring those sugar levels down a little.
I found this yummy loaf recipe on Instagram and did a little gluten and dairy free adjustments and voila!
4 ripe bananas / 4 eggs* / half cup almond butter / 4 tbs melted coconut oil (cooled) / half cup gluten free flour or coconut flour / 1 tsp gluten free baking powder / 1 tsp baking soda / 3 tsp cinnamon / half tsp nutmeg / 1 tsp vanilla bean extract / pinch salt / pumpkin seeds to finish
*for Vegans use egg replacement
Extras / agave or maple syrup for added sweetness
Make it /
Grease a loaf tin with coconut oil and line the base with grease proof paper / mash bananas / add in all the wet ingredients / blend or electric hand mix / add all dry ingredients / mix
(Add a couple tbs of natural cacao powder at this point if want chocolate banana as opposed to just banana)
Once all ingredients mixed pout into tin / sprinkle with seeds / bake for 45 mins or til skewer comes out clean
( pour syrup through skewered holes after baking if adding sweetness )
Make it a little naughty /
If you want to be a little naughty you can add a dairy free butter icing (since the cake is sugar free it’s not so bad if the icing is sugar based eh?)
75g dairy free butter equivalent / 100g icing sugar / 50g muscavado sugar / half tsp almond milk • mix and spread on top of the cooled loaf cake and you could sprinkle glitter or similar if it needs to look even more snazzy!