Winter is coming…and if you are not a GoT fans, that actually means that winter is coming.
But I’m not here to discuss what’s gonna happen on the next episode or to theorise whether Jon Snow will come back to life (what the heck happened to the Red Woman???) anyways, conspiracies apart, the winter really is coming and we are having a good taste of it this weekend. That’s why I decided to go back to the kitchen after quite a good time right in front of my computer this week. By the way, do you guys like the new look of my blog? Let me know in the comments, I’d love your feedback on it!
Today I woke up quite early (read 4:30) because my dear boyfriend decided to go surfing (yes, at 4:30am) and woke me up in the process aaaand I couldn’t go back to sleep afterwards. So there I laid for some time, trying to bring myself to sleep again with no success. After a while I gave up and headed to the kitchen to at least, make the best out of my ridiculously early morning. And I can’t complain about the results. I managed a pretty decent loaf of banana bread and a recipe for a no-oat granola (YUM!). But I’ll leave that for another time…today, I’ll just focus on this super delicious, light, not too sweet banana bread recipe. Otherwise, I’ll fall asleep.
My boyfriend loves banana bread, so I thought I’d be a good girlfriend and make him a special one, as he is now avoiding gluten. Damn, he is a lucky guy…
I decided to adapt and change some things from a recipe my mother shared with me and I avoided gluten and eggs which were in the original recipe and I’m pretty impressed by the result. The bread still turned out pretty fluffy and rich in texture but as I didn’t add any type of sugar (!!!) on it, it’s not an overly sweet recipe. Perfect for anyone avoiding sugars and fat as I subbed the regular oil for coconut oil. So all in all, we’ve got a winner!
This recipe is pretty simple actually and required mere 6 ingredients and less than an hour to make. You must use over ripped bananas though, otherwise you’ll get a very bland and non-sweet banana bread…not really what you want.
Maybe that’s the perfect recipe you’ve been looking for for Mother’s Day! Spoil your mom without spoiling her diet huh? Yeah, I know, great idea. You’re welcome.
To add that final touch, I put some pecans in the dough and on top, just before baking, together with some cranberries for a sweet & sour hint. You can be creative though and add your personal touch. I just love pecans and could eat it all the time. All. The. Time. They are the best!
So here you have it. A great recipe that’s easy to make and super tasty and extremely healthy. Nothing like that sugar and fat laden banana bread slices that are worth a whole meal of calories and will leave you hungry before you leave the coffee shop…
Plus you can spread butter, coconut oil (have you tried it? Then do it.), honey or peanut butter to make it extra indulging. Now we are talking.
Hope you enjoy this recipe as much as my hungry boyfriend. And let me know if you try it! Would love to hear your feedback.
- 5 (overripe) bananas
- 1½ cups of buckwheat flour
- ½ cup of (melted) coconut oil
- 1 cup of crushed pecans
- 1 tsp of cinnamon
- 1 tsp of nutmeg powder
- 2 (heaped) tsp of baking powder
- First, prepare a bread tin with oil and pre-heat the oven on 180°C degrees.
- Peel and add the bananas in your food processor, together with the buckwheat flour and the melted coconut oil until smooth.
- Then transfer to a bowl and add the crushed pecans and cinnamon/nutmeg. Mix through.
- Last, add the baking powder.
- Pour the mix in the tin and put in the oven for about 40 minutes.
Enjoy it and happy long weekend!