Guilty of being a banana bread lover? I wanted to create a lighter version of the classic. I think (if I may say so myself) that this version rocks. I hope you love it as much as I do.
One-cup Sticky Banana Bread
- For the One-cup Sticky Banana Bread
- 2 carrots, peeled and sliced
- 200 g (7 oz / 2 cups) almond flour
- 140 g (5 oz / 1 cup) gluten-free flour mix
- 250ml(8 oz/1cup) almond milk or any plant milk, shop-bought or home-made
- 200 g (7 oz / 1 cup) coconut sugar
- 125 ml (4 oz / 1/2 cup) melted coconut oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla pod (bean), scraped, or ground vanilla
- pinch of salt For the Topping
- 1 banana, thinly sliced horizontally into 3
- pinch of coconut sugar
- 1 ground vanilla pod (bean) To Serve:
- Almond Butter, shop-bought or home-made
- Dollop of Coconut Yoghurt, shop-bought or home-made
- Your favourite fruits
- Preheat the oven to 180oC (350oF/Gas 4). Grease and line a 900 g (2 lb) loaf tin, or use a silicone mould.
- Start by boiling the carrots, then once soft, purée in a food processor and measure out 125 g (4 oz / 1/2 cup) and set aside.
- Add all the other bread ingredients to a food processor, including the puréed carrots and blitz together until you have a lovely smooth mixture.
- Pour the mixture into the loaf tin, and place the banana slices carefully on top. Sprinkle over the coconut sugar and ground vanilla.
- Bake for 40–45 minutes. When ready it should feel firm and a toothpick inserted into the centre of the cake should come out clean. Once out of the oven, let the cake cool a little, then turn it out of the tin and let it cool completely on a wire rack.
- Enjoy as it is or with any of the serving alternatives, such as nut butter, a dollop of coconut yoghurt or some fruit.
- Keep the cake in a covered airtight container in the fridge. Not that it will last you long!