What is sweeter to wake up to than the smell of fresh baking? Spicy-coconutty-banana-bread fresh baking, thats what.
One of my favorite easy morning indulgences is a slice of banana bread and an espresso. Yet so much of the ‘easy’ banana bread you find at cafes and stores are full of preservatives, processed sugars, all that boring stuff some of us try to avoid. But making this beautiful gluten free loaf on a sunday and having it ready to just pop in the oven for a moment each morning, is SO rewarding. Every time it wafts the kitchen full of toasty, spicy banana aromas and its magic all over again.
I LOVE banana. It can be attributed as an aphrodisiac for many reasons, but my favorite is that it contains high levels of Tryptophan which is the compound that essentially produces serotonin (the good-feeling hormone), translating to happiness! And it is undeniable that happiness is the ultimate Aphrodisiac, no?
Then, to be extra healthy and indulgent, we are going to add a handful of indian-esque spices (as I always do) including ginger for extra zing , use coconut oil, coconut flour, rice flour, toasty almonds (or other nuts) and you can opt to use honey instead of brown sugar. Then with all this indian craziness, you can even go as far as to have it with yoghurt instead of butter – it really works, and the contrast of the cold creamy yoghurt is perfect against the fairly intense spice.
Honestly, this ends up being closer to banana cake rather than banana bread, but, why not?
YOU WILL NEED:
(CLICK THE PINK-LINKS FOR MORE INFO ON THEIR APHRODISIAC PROPERTIES…)
- 3-4 very ripe bananas (depending on how moist & banana-y you like it)
- 1/2 cup raw honey, maple syrup, agave, or brown sugar (your choice)
- 1/2 cup coconut oil
- 6 free range organic eggs
- 1/2 cup coconut flour
- 1/2 cup rice flour
- 1 cup almonds, roughly chopped
- 1/4 teaspoon nutmeg
- 3 teaspoons cinnamon
- 2 teaspoons ground cardamon
- 2 tbsp grated ginger
- 1/2 teaspoon sea salt
Preheat your oven to 180 celcius.
On a very low flame, melt your coconut oil and sweetener of choice, until roughly combined.
Mash your bananas until pretty well mixed, but just enough so you might find a surprise chunk of banana in your loaf. Add spices, salt and ginger.
In a large mixing bowl, whisk your eggs together for a few minutes, then slowly add the now-slightly-cooled coconut oil mixture in a slow stream, continuing to whisk.
Then add the banana, whisk until combined, followed by the flours and whisk until a smooth batter texture is achieved. Add most of your nuts (saving some for sprinkling on top) and combine.
Butter (or coconut oil) your baking tin of choice, then line with baking paper (this is optional, but will help you remove it when the time comes). Pour the batter, sprinkle the nuts, and bake for about 30-40 minutes, or until it has risen, is fluffy & moist inside but not sticky, and has delicious crispy edges.
I liked to serve this with yoghurt to compliment and cut the rich indian spices, but a beautiful dollop of butter did the trick too (I know your thinking WHY did she bother using coconut oil if she is going to smother it in butter?! But I just cant help myself.) Do with it what you like, as long as it is healthy indulgence 😉