In less than two months I am going to be attempting to complete a Tough Mudder, which for those who don't know is a 10-12 mile military obstacle course. I am a little scared by it, but as part of my training I decided to try some healthy recipes, and this is the first attempt!
Banana bread for me has to be dense and moist, and this recipe ticks both of those boxes. There isn't a raising agent as part of this recipe, so it is a very dense cake so don't expect it to grow in the oven at all. I have replaced the butter and sugar in a traditional banana bread recipe with coconut oil and dates, which makes this healthier for you.
Ingredients:
3 ripe bananas, mashed
100g ground almonds
100g flour
25g raisins or sultanas
Pinch of salt
60g coconut oil, melted
1 tbsp cinnamon
1 tsp nutmeg
1sp vanilla
3 soft dates
Method:
Pre-heat your over to 180C/ 170C fan assisted.
In a bowl mix together all of the dry ingredients so they are well combined.
In a separate bowl mix all of the wet ingredients and then pour into the dry mix and stir until fully combined.
Line or grease a small loaf tin and then pour in the cake mix, making sure it is evenly distributed. Remember, this won't raise in the oven so how you put it in the tin will be the shape it comes out as.
Place in the over and bake for 35 minutes. This will fill your kitchen with divine smells of coconut and banana. After 35 minutes check that a knife comes out clean when the cake is prodded and remove and leave to cool (if you can resist the beautiful smell).
When cool, cut and enjoy a slice with a nice cup of tea.
Banana bread for me has to be dense and moist, and this recipe ticks both of those boxes. There isn't a raising agent as part of this recipe, so it is a very dense cake so don't expect it to grow in the oven at all. I have replaced the butter and sugar in a traditional banana bread recipe with coconut oil and dates, which makes this healthier for you.
Ingredients:
3 ripe bananas, mashed
100g ground almonds
100g flour
25g raisins or sultanas
Pinch of salt
60g coconut oil, melted
1 tbsp cinnamon
1 tsp nutmeg
1sp vanilla
3 soft dates
Method:
Pre-heat your over to 180C/ 170C fan assisted.
In a bowl mix together all of the dry ingredients so they are well combined.
In a separate bowl mix all of the wet ingredients and then pour into the dry mix and stir until fully combined.
Place in the over and bake for 35 minutes. This will fill your kitchen with divine smells of coconut and banana. After 35 minutes check that a knife comes out clean when the cake is prodded and remove and leave to cool (if you can resist the beautiful smell).
When cool, cut and enjoy a slice with a nice cup of tea.
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