People either love or hate bananas, that being said the ripeness of the bananas doesn’t matter when it comes to making this exotic, seriously nutty and sumptuous loaf.
The banana is a food we eat regularly or not at all. They are humble in banana bread, luxurious in a banana ice cream and deluxe in a crème de banane trifle or simply perfect when poured over with vanilla custard.
We enjoyed our almond, banana and coconut loaf with a tart curd and salted butter caramel…dazzling.
4 tablespoons of Azada Almond Oil
250 grams coconut flour
200 ml almond milk
175 grams vanilla sugar
100 grams unsalted butter, melted
5 ripe bananas, mashed
2 large eggs
1 tablespoons vanilla extract
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
Preheat the oven to 190℃/ Gas mark 5/ 375℉ and line a 2lb loaf pan with greaseproof paper and set aside.
Add the mashed bananas, vanilla essence, Azada Almond Oil, almond milk, eggs, vanilla sugar and melted butter to a large mixing bowl. Blend together using a hand blender, once combined add the coconut flour, baking powder and bicarbonate of soda, mix together using a wooden spoon, ensuring there are no clumps in the batter.
Pour the batter into the loaf pan and bake in the oven for about 50 minutes to an hour until the blade of a knife inserted into the centre comes out clean.
Allow to slightly cool. Cut into thick slices and smear with buttered caramel, lemon curd or a jam of your choice. Sit back and enjoy with a fragrant pot of tea.