To skip straight to recipe, scroll down to the bottom of page
Well i have clocked on a few dinners onto the blog now, so i think it is time for a little dose of sweetness.
Carrying on from yesterday’s blog where i was on a quest to recreate Pilgrim Cafe’s Bliss burger, i am now wanting to share my quest for recreating their Banana Bread. The Banana bread from Pilgrims is moist, nutty, not overly sweet and may i say it leaves you feeling good. I never feel heavy, stodgy or full after having their banana bread. Maybe it is an absence of the artificial banana extracts in many commercial varieties or its absence of sugar and refined white flours. What ever it is, i have tried every ‘healthy’ version of banana bread recipes in an attempt to find the answer to my Pilgrims withdrawals.
As you will soon experience when you too make this recipe, i was so excited when i stumbled across Teresa Cutters website and found this recipe. It is so yum, so tasty and whats more it has little sugar, no refined white flours and no saturated fats. It is the closest recipe i have found to the real thing (aka pilgrims)
This recipe is gluten free, low GI, high in protein, and contains healthy fats. Tick, tick, tick and tick. Oh, and its yum! So for a snack or even breakfast you can feel good having a slice of this. And the kids love it as well.
All you need is one large bowl and add your mashed bananas, macadamia oil, cinnamon, vanilla, bicarb soda, lemon juice and eggs
Do not be alarmed when you add the lemon juice as it reacts with the bicarb and goes all frothy
Give it a really good mix together then add your almond meal. Now the recipe calls for 2 tbs of chia seeds which are great source of fibre, omega 3 fats, antioxidants and it helps to regulate blood sugar levels. Once it is cooked, you cannot even detect them in it (so don’t avoid putting it in for fear that your children will see the bits) BUT i have made it without and it makes no difference to the final result in terms of flavour.
Then grab yourself a non-stick loaf pan and grease with oil spray and line it with baking paper. Fill it up with the banana mix and smooth the top. This version i have left plain, but in the past i had sprinkled pepitas, flaked almonds or walnuts on top.
Then, place it in a 160 deg celsius oven for 45 minute to an hour. A skewer inserted into the middle of the loaf should come out clean. If it is still not cooked give it another 10 minutes of so. Cool in the pan.
Once it is cool, slice it up and eat!
I like to have mine the same way they serve it at Pilgrims – toasted with ricotta and honey…..happy afternoon tea to me 🙂
Lastly, before i pass on the recipe, i apologise for the odd emails my followers would have received today. I was have technical issue and accidentally sent of random emails.
300g smashed ripe bananas
2 tbs honey or maple syrup
1 tsp vanilla
1/4 macadamia oil
1/2 tsp cinnamon
1/2 tsp bicarb soda and 1 tbs lemon juice
200g (2 cups) almond meal
25g (1/4 cup) chia seeds
Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon. Mix well.
Add almond meal and chia seeds. Mix to combine well.
Lightly oil and non stick load tin and line with baking paper or coat with extra almond meal. Spoon mixture into tin and bake for 45 minutes to an hour. You can cover the top with foil if it is browning too much.
Remove from oven and allow to cool in pan. Keeps in the fridge covered for a week…..if it lasts that long.