Thursday, 30 April 2015

RECIPE: Carob Banana Bread


Its little Sunshine's 2nd birthday today and its poring down. We had planned to have a BBQ down at the park with friends but with the crazy weather we have decided to have a quiet night in. Lamb kofta and salad will be on the menu with a cake. Keeping it really simple and with a heap of overripe bananas, I'm making this banana bread from my Easter eBook, minus the carob powder with coconut cream on top and maybe some berries. I'm actually feeling really good about having some quiet family time, especially that I'm off on my Europe adventure next week. We might even watch a kids movie and have a cuddle on the couch. A perfect birthday for the boy! xo

Carob Banana Bread
I love the taste of carob, its sweet without the bite of cacao. This recipe is nut free too so it can be used as a fun treat in school lunches.

Ingredients
2/3 cup carob powder
1/2 cup coconut flour
3 tbsp ground linseeds
2 cups really ripe bananas (about 4 bananas)
6 eggs
1 tsp vanilla powder
5 medjool dates
1.5 tsp baking powder
1/3 cup coconut oil, melted.
Coconut flakes to decorate.

Method
Preheat oven to 180 degrees.
Into a food processor, place bananas, coconut oil, eggs and pitted medjool dates. Process until it looks like a puree.
Add the carob, coconut flour, linseeds, vanilla and baking powder and mix until all combined without any lumpy bits.
Pour batter into a lined bread tin and sprinkle with coconut flakes.
Bake in the oven for 45-55 minutes or until skewer comes out clean.
Leave to cool and then slice and serve with cultured butter, coconut cream or all on its own.


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