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NOT QUITE BANANA BREAD

 

Ingredients

 

  • 2 large, very ripe bananas
  • 1 cup grated parsnip (about 150g or 2 parsnips)
  • 4 eggs
  • 1/3 cup coconut oil
  • 2 tablespoons (or 1-2 frozen cubes) full-fat coconut milk
  • 2 teaspoons Pumpkin Spice Mix (recipe in Simplicious)* or 1 1/2 teaspoons ground cinnamon and 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon pure vanilla extract (or make your own, recipe in Simplicious)*
  • 2 tablespoons chia seeds stirred into 1 cup water and soaked for ten minutes
  • 1/2 cup coconut flour, sifted
  • 1/4 cup buckwheat or quinoa flour, sifted
  • 1 1/2 teaspoons baking powder
  • pinch of salt

 

To Garnish (optional)

  • 1 small, thin parsnip, halved lengthways
  • Activated Groaties (recipe in Simplicious)* or shredded coconut

 

Directions

  1. Preheat the oven to 180°C. Grease and line a 23cm x 13cm loaf tin with baking paper.
  1. Place the bananas, grated parsnip, eggs, coconut oil, coconut milk, spices and vanilla in a food processor and process until smooth. Add the chia seed ‘goo’ and pulse to combine.
  1. Transfer the mixture to a large bowl and fold through the flours, baking powder and salt until just combined. Transfer to the prepared tin and top with the garnishes that float your boat.
  1. Bake for 1 hour or until cooked – a skewer inserted in the middle should come out clean. Check after 45 minutes. and if the top is browning too quickly, cover with foil.
  1. Let the loaf sit for 5 minutes then transfer to a wire rack to cool. Slice and serve.
  1. Store the cooled bread in the fridge for up to 5 days, or freeze (place individual slices between baking paper) for up to 3 months.

 

// Serves 12

*Recipe: Sarah Wilson, I Quit Sugar