Grain and sugar free banana bread (LCHF/Banting friendly)
In the interest of absolute disclosure I have to admit that my attempt to eat less carbs and no sugar has been a little hit and miss this week. The first two days were ok but then I fell off the wagon when I had to go to my daughter’s ballet concert straight after work and I grabbed a pasta salad from Woolies as I would only be home after 8pm. This also happened to be the 1 month anniversary of my mom’s death so I grabbed milk and cookies before bed as I was emotionally drained.
I got right back on the horse the next day but as the weekend drew closer I felt the need to bake so I started looking for recipes. I’m happy to report I found this lovely grain free, sugar free banana bread on Nicoletta’s website and I made it on Saturday, just before Eskom turned off our electricity for scheduled load shedding. It turned out way better than I expected and, even though coconut flour is definitely one of the priciest flours I’ve bought, this recipe only uses 125ml so it will go a long way.
It was demolished for Saturday afternoon lunch with butter and cheese and the family demanded I make it again as soon as possible so I made a point of picking up some more (hellishly expensive – R12.99/kg) bananas yesterday. As soon as they ripen up I will be making this bread again.
Nicoletta’s recipe says 5 peeled bananas will equal 560g but I found it was more like 6-7 bananas depending on the size. Try to get as close as you can to the 560g requirement.
Grain and sugar free banana bread (LCHF/Banting friendly) from Nicoletta
560g bananas, peeled and broken in quarters
4 large free range eggs
125ml sugar free peanut or any other nut butter (the Black Cat peanut butter with the yellow lid is sugar and salt free)
50g butter, melted
5ml vanilla extract
125ml coconut flour
15ml ground cinnamon
5ml mixed spice
2.5ml nutmeg, fresh grated (ground will do at a push)
5ml bicarbonate of soda (scant teaspoonful)
5ml baking powder
Preheat oven to 180 degrees celcius and butter a large loaf tin. Place bananas, eggs, butters and vanilla in the bowl of a food processor fitted with the blade attachment and blitz until well combined stopping to scrape down the sides of the bowl once or twice. Mix dry ingredients together in a small bowl and add to the mixture in the food processor. Blitz again and scrape down the sides before blitzing one last time. Pour into loaf tin making sure to leave at least 1cm space in the tin to accommodate rising. Bake for 45-50 minutes until the bread springs back to the touch when pressed down. If the bread starts to brown too quickly, cover the top lightly with foil (dull side facing outwards) after it has been baking for about 20 minutes.
Cool in pan for 10 minutes before running a knife around the edge of the tin to release the bread. Invert onto a wire cooling rack but turn the bread over again to cool for another 10 minutes before eating. The bread is fairly delicate so work gently to prevent breaking.