With the stormy weather of last weekend I decided to do some good old baking at home. Somehow I feel extra blessed whenever the weather is super crappy and when I’m comfy at home cooking or baking for my loved ones. As I was craving for something sweet what not better than make myself a delicious chunk of banana bread! This recipe is super easy, super delish and (shocker) with no sugars and gluten involved, I know… thank me later ;D
I never make my banana bread the exact same, I always add in a different mixture of seeds, nuts and dried fruits. I don’t measure that shit, I just open my kitchen cabinets, grab some of everything and add it to the rest of the mixture. So whatever you like more, add it and you’ll make your own perfectly customised banana bread!
I never make my banana bread the exact same, I always add in a different mixture of seeds, nuts and dried fruits. I don’t measure that shit, I just open my kitchen cabinets, grab some of everything and add it to the rest of the mixture. So whatever you like more, add it and you’ll make your own perfectly customised banana bread!
Ingredients for 1 Banana Bread:
3 big or 4 small bananas
2 eggs
1 tsp. vanilla
½ cup of dried grated coconutcrisps
2 cups of Buckwheat Flour
2 spoons of Baking Powder
1 spoon of Cinnamon
½ spoon of Nutmeg
Extra filling:
Crushed walnuts
Roasted Almonds
Goji Berries
Pumpkin Seed
Flax Seed
What’s Next?!?
Use a kitchenmachine to mash up the banana with the dates. When creamy add the eggs and mix again until it becomes a smooth paste. Add the vanilla, buckwheat flour, baking powder and spices. Beat well. Stir in the nuts and seeds. Spoon batter into the loaf pan (use coconutoil/ghee or a baking sheet before putting in the batter). Spread batter evenly. Pop it in the oven on 180 Celcius for about 45 to 50 minutes or until a knife inserted comes out clean. Cool completely before slicing. (I know, life can be tough sometimes...)
3 big or 4 small bananas
2 eggs
1 tsp. vanilla
½ cup of dried grated coconutcrisps
2 cups of Buckwheat Flour
2 spoons of Baking Powder
1 spoon of Cinnamon
½ spoon of Nutmeg
Extra filling:
Crushed walnuts
Roasted Almonds
Goji Berries
Pumpkin Seed
Flax Seed
What’s Next?!?
Use a kitchenmachine to mash up the banana with the dates. When creamy add the eggs and mix again until it becomes a smooth paste. Add the vanilla, buckwheat flour, baking powder and spices. Beat well. Stir in the nuts and seeds. Spoon batter into the loaf pan (use coconutoil/ghee or a baking sheet before putting in the batter). Spread batter evenly. Pop it in the oven on 180 Celcius for about 45 to 50 minutes or until a knife inserted comes out clean. Cool completely before slicing. (I know, life can be tough sometimes...)
I hope you like this recipe and you'll give it a try. Use #thecookteaserbananacake on instagram so I can check up on your results as I would love to see them! To me it tasted sweet enough, but if you're a real sweettooth add some extra dates in for that extra kick! Enjoy a big slice to start your day with or with a big whip of cream to enjoy it as an dessert! Either way, you'll enjoy this to the max!
Xoxo
The Cookteaser
Xoxo
The Cookteaser
