Yesterday I made the most amazing banana bread. All organic, gluten free, refined sugar-free and utterly delicious. 🙂
All ingredients were bought at the Manly Food Co-op, a little gem of an organic, packaging-free and member-run store in the heart of Manly (Disclaimer: I am now a member of the new board).
2 soft bananas
1 egg (replace with linseed or chia egg replacement for a vegan version)
1 cup of nut pulp (mine was a mix of cashews and almonds, left over from making nut milk)
1 cup of sorghum flour
1 handful of quinoa flakes
1 handful of chopped pecan nuts (or whatever nut takes your fancy)
5 table spoons of coconut sugar
3/4 of a cup of dessicated coconut
3 table spoons of raw cacao
1 table spoon of baking soda
Mix all ingredients together until they form a sticky dough, fill into a bread baking tin (half size – double the ingredients for a full bread sized version – I have one of those tins with little holes in them which make the crust wonderfully crispy.)
Garnish with whole pecan nuts.
Put in the pre-heated oven at 160 degrees and bake until browned and crusty (I left mine for about 45 minutes and it came out just as I like it best).
It is best eaten warm with a bit of butter or jam. 🙂