The humble banana loaf, one of my fave bakes of all time.
Not too sweet but V satisfying, suitable for all times of day (breakfast inc.) and fills your home with the most dreamiest of smells whilst it bakes. This baby is also free of gluten, refined sugar and butter… What’s not to love ey?
This bake is my Mumma’s favourite. Whipped up whenever we didn’t finish off our ‘nanas on a lazy Sunday afternoon. She always tops the loaf of love with a generous layer of cream cheese frosting, which is the best kinda topping for anything, ever.
As Sunday was Mother’s Day, and my Mum is on the other side of the world in Vietnam (well jel), I took myself to the kitchen to bake one of her all time specials. I have had also had a thing with banana loaf recently, not sure why but I just can’t get enough of the good stuff.
As I would like to create some more free from bakes for you, and had some nanas to use, I would give my own version a whirl.
This is a relatively healthy bake, I mean, the cream cheese frosting is a little nawwty but what is life without a lil bit of what ya fancy?
Fancy a slice? Here’s what ya need:
2 1/2 cups (320g) almond flour
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking powder
2 eggs (beaten)
1/2 cup (170g) honey
1/4 cup (85g) full fat natural yog
3 ripe bananas mashed
1 tsp vanilla extract
Optional: Choc chips / nuts of choice!
First up, grease a loaf tin with coconut oil and pre-heat the oven to Gas mark 5.
In a big bowl, throw together your almond flour, cinnamon, salt and baking soda
In a separate bowl, mash together your nanas, then add your whisked eggs, honey, yog and vanilla. whisk through gently till combined.
Pour in your dry ingredients and fold together till you have your beaut smellin’ batter.
transfer into your loaf tin and pop in the oven for around 50-60 minutes till the cake is cooked through (check with a skewer, if it comes out clean, you are good to go babeh).
Allow to cool then remove from your pan.
You can either leave it there, or push the boat out with cream cheese frosting.
You will need…
80g slightly salted butter (room temp)
Standard 180g pot of full fat cream cheese
100 grams icing sugar
Whiz up either in a food processor or whisk by hand.
Lick the bowl.
Note: Let the cake cool completely before spooning on the frosting. I was impatient and running out of daylight to take photos, it was a struggle. The cake tasted lovely, but it was V melted indeed!
Enjoy it when you get home from work with a cuppa T, for breakfast (lunch & super), around the table with the family at Easter or treat your gal pals. It is the cake for any (and every) occasion.
What other banana loaf variations should I try?!