Tag: banana bread

Blueberry Banana Bread

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I had a heap of blueberries in my fridge and some ripe bananas so I thought I’d use my classic banana bread recipe and add blueberries. If you want a more chocolatey version, see here. This one is so light and fluffy and yummy and of course gluten, dairy, sugar and egg free ❤

Ingredients

3 large very ripe bananas, mashed (if they are small, use 4)
1/3 cup maple syrup
1 heaped tbsp. coconut oil, melted
1 tbsp flax seeds
3 tbsp filtered water
1 cup buckwheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon
Handful blueberries

Method

Preheat the oven to 180° and line a loaf tin with baking paper and grease with coconut oil.

Mix the flax seeds in a small bowl with the water and set aside so it can set. (this is a flax ‘egg’ and used instead of eggs.)

Mash the bananas in a large bowl and add the coconut oil and maple, then add the flax mix and mix well.

Now add the flour, baking powder, baking soda and cinnamon.

Mix in the blueberries gently and spoon into the prepared cake tin.

Put it in the oven for around 25–30 minutes, or until a fork comes out clean. My oven tends to cook things much quicker than most so it’s been a bit of a learning curve, your oven may need more time.

Leave on a wire rack to cool then turn out of the loaf tin onto a plate.

Delicious served with peanut or almond butter!

Love and health,
Lauren

Chocolate & Peanut Butter Drizzled Banana Bread

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This is basically exactly the same as my usual banana bread (gluten free, dairy free, refined sugar free and vegan), I just added a bit of peanut butter and chocolate drizzles to the top because, why not!

It sank a bit in the middle which is really annoying when you make something so pretty, but I think it was still worth a picture 🙂

Ingredients

3 large very ripe bananas, mashed (if they are small, use 4)
1 whole banana for the middle (optional)
1/3 cup maple syrup
1 heaped tbsp. coconut oil, melted
1 tbsp flax seeds
4 tbsp filtered water
1 cup buckwheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon

Chocolate sauce to coat the banana in (optional):
2 tbsp cacao powder
2 tbsp coconut oil
1 tbsp maple syrup
1 tbsp tsp cashew butter

Drizzle topping:
1 heaped tbsp smooth peanut butter
Leftover chocolate sauce from the banana coating

Method

(Quick note: if you want this to  be quick and simple, just leave out the optional chocolate-covered banana in the middle, the cake will be just as nice!)

Preheat the oven to 180° and line a loaf tin with baking paper and grease with coconut oil.

Make the chocolate sauce by melting all the sauce ingredients on a gentle heat in a saucepan. Coat the whole banana in the chocolate sauce and leave in the fridge to set. Save whatever is leftover of the chocolate in the saucepan for later.

Mix the flax seeds in a small bowl with the water and set aside so it can set. (this is a flax ‘egg’ and used instead of eggs.)

Mash the other 3 bananas in a large bowl and add the coconut oil and maple, then add the flax mix and mix well.

Now add the flour, baking powder, baking soda and cinnamon.

Move just under half the batter into the loaf tin then put the chocolate-covered banana on top. Now add the rest of the mix on top of the banana.

Put it in the oven for around 25–30 minutes, or until a fork comes out clean. My oven tends to cook things much quicker than most so it’s been a bit of a learning curve, your oven may need more time.

Leave on a wire rack to cool then turn out of the loaf tin onto a plate.

Once cool, put the peanut butter on a plate and even out so it’s quite thin on the plate, then put it in the microwave for about 2 minutes, or until it starts cracking, then, once cool enough for you to handle with your fingers, sprinkle it over the top of the cake.

Finish by drizzling the remaining chocolate sauce in the saucepan over the top.

Delicious served with peanut or almond butter!

Enjoy!

Love and health,
Lauren

Classic (But Healthy) Banana Bread

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banana-bread

Happy new year everyone! Kicking off the very cold new year with a hearty banana bread – the best comfort food for cold days. This is my classic banana bread recipe but I had loads of bananas leftover that I needed to use up so I decided to stick on in the middle (coated in chocolate of course) and see how it comes out! It was yummy 🙂

Wishing all my followers a very happy and healthy new year. Let this be the year that we respect our bodies for all that they do. We need to stop putting pressure on ourselves to look a certain way and just eat and live healthily to give our bodies the best chance. Lots of love ❤

Ingredients

3 large very ripe bananas, mashed (if they are small, use 4)
1 whole banana for the middle (optional)
1/3 cup maple syrup
1 heaped tbsp. coconut oil, melted
1 tbsp flax seeds
4 tbsp filtered water
1 cup buckwheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon

Chocolate sauce to coat the banana in (optional):
2 tbsp cacao powder
2 tbsp coconut oil
1 tbsp maple syrup
1 tbsp tsp cashew butter

Method

(Quick note: if you want this to  be quick and simple, just leave out the optional chocolate-covered banana in the middle, the cake will be just as nice!)

Preheat the oven to 180° and line a loaf tin with baking paper and grease with coconut oil.

Make the chocolate sauce by melting all the sauce ingredients on a gentle heat in a saucepan. Coat the whole banana in the chocolate sauce and leave in the fridge to set.

Mix the flax seeds in a small bowl with the water and set aside so it can set. (this is a flax ‘egg’ and used instead of eggs.)

Mash the other 3 bananas in a large bowl and add the coconut oil and maple, then add the flax mix and mix well.

Now add the flour, baking powder, baking soda and cinnamon.

Move just under half the batter into the loaf tin then put the chocolate-covered banana on top. Now add the rest of the mix on top of the banana.

Put it in the oven for around 25–30 minutes, or until a fork comes out clean. My oven tends to cook things much quicker than most so it’s been a bit of a learning curve, your oven may need more time.

Leave on a wire rack to cool then turn out of the loaf tin onto a plate.

Delicious served with peanut or almond butter!

Enjoy!

Love and health,
Lauren

Double Decker Banana Cake

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double-decker-banana-bread-2

It has taken a while, but I have definitely perfected my banana cake recipe (it’s slightly different to my banana bread) although I seriously underestimate my amazing new oven and every recipe seems to need 5 minutes less than in my old oven so the sides are very slightly overdone. I wanted to make this one a bit more exciting than plain banana cake as we were entertaining so I halved the mixture and added cacao to one half to create a double-decker effect. I hope you love it as much as we all did – it got eaten pretty quickly!

Ingredients

4 very ripe bananas, mashed
1/3 cup maple syrup
1 heaped tbsp. coconut oil, melted
1 tbsp chia or flax seeds
4 tbsp filtered water
1 cup buckwheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon
1 tsp vanilla bean syrup or vanilla extract
¼ cup almond milk
3 tbsp cacao powder
1/3 cup vegan chocolate chips (optional)

Method

Preheat the oven to 180° and line a loaf tin with baking paper and grease with coconut oil.

Mix the chia or flax seeds in a small bowl with the water and set aside so it can set.

Mash the bananas in a large bowl and add the coconut oil and maple, then add the chia / flax mix and mix well.

Now add the flour, baking powder, baking soda and cinnamon.

Move just under half the batter into another bowl and add the almond milk, cacao powder and vanilla, and, if using, mix in the chocolate chips.

Pour the plain batter into the loaf tin then add the chocolate batter on top. I made it a double-decker but if you want a marbled effect you can cut through the batter with a knife so that the top layer sinks down to the bottom layer in places.

Slice a banana length ways and add to the top of the cake and put it in the oven for 35 minutes, or until a fork comes out clean.

Leave on a wire rack to cool then turn out of the loaf tin onto a plate.

Delicious served with peanut or almond butter!

Enjoy!

Love and health,
Lauren

 

 

Spelt Flour Banana Bread

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Spelt Banana Bread

Everyone loves a bit of banana bread in the afternoon with a cup of tea, right? And everyone loves it more when it’s guilt free! I’ve tried this recipe with coconut flour, buckwheat flour and spelt flour and spelt seems to give it the most moist consistency. This is wheat free but not gluten-free as spelt does in fact contain gluten but the gluten in spelt has a different molecular make up which means that the body handles it differently. Gluten is a sticky substance with a consistency like glue (hence the name) which is difficult to digest (imagine chewing gum finding its way through your system) but which also gives dough its elasticity and allows bread to rise.

As the genetic make-up of spelt is different to wheat it is a grain that many people who suffer wheat intolerance or sensitivity may be able to use. The molecular structure of the protein in spelt is both brittle and soluble, allowing it to be assimilated more easily, so give it a go and see how it makes you feel. I know I’m totally fine with spelt; it never bloated me and never made the arthritis flare…
This really is a fool-proof recipe that always works!
Ingredients
Wet ingredients:
3 extra ripe bananas, mashed
1/4 cup vegan margarine or coconut oil
1/4 cup maple syrup
2 tbsp almond milk
2 tsp vanilla extract
2 free range organic eggs
Dry ingredients:
1 1/4 cups spelt flour
2 tsp baking powder
2 tsp cinnamon
Method
Preheat the oven to 180 and grease a loaf tin with coconut oil.
In a medium bowl, mix all the wet ingredients, mashing the bananas first.
In another bowl, mix all the dry ingredients.
Add the dry ingredients to the wet and mix really well until well combined.
Pour into the loaf tin and bake for 40-45 minutes or until a fork comes out dry but you still want it moist inside!
Tag us in pictures of this one on Instgaram if you make it please! Our Instagram is @twokitchensonelifestyle
Love,
Lauren