Picture this. It’s Sunday. I’m due a food shop. All that’s left in the house are two bananas which took like they may grow legs at any point and run off. I’m perusing Instagram and people are baking banana loaves…but what can I bake mine with?! I google recipes and I don’t have everything I need so I decide to improvise and…
What I did have to hand though was a selection of The Groovy Food Company products.
I know when I read recipes, I hate to have to scroll down miles to see the recipe so I’m gonna share that then talk about it after!
Easy Coconut Banana Loaf with The Groovy Food Company
Dairy Free | Gluten Free* | 15 mins preparation
60 minutes to cook
- 1/3 cup coconut oil
- 1/4 cup agave nectar
- 2 eggs
- 3 ripe bananas
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cups organic brown rice (ground into flour)
- 3/4 cups oats (ground into flour)*use gluten free oats to make recipe GF
- 1 teaspoon baking soda
- 1/4 cup almond milk
- cacoa nibs
- 1/4 cup oats
If like me, you don’t own flour, you have to be creative. I had the tiniest bit of organic brown rice left so I ground it into flour (using a Vitamix) and then ground enough oats to make up the 1.5 cups of flour needed.
I kid you not, I then threw everything in the Vitamix and blitzed it like a smoothie then poured it into my silicone loaf tin. I was a little worried that the mixture was too runny, so that’s where the extra 1/4 of oats came in (whole), which I mixed into the batter when in the loaf tin.
I topped the batter with a generous sprinkling of cacao nibs and shoved it in the oven at approx 165 degrees (fan assisted) for 60 minutes (or more accurately until my knife slid out clean).
We (my mum and I) had the loaf sliced and served with butter and a cup of tea as an indulgent treat that Sunday evening. The rest of the loaf, I had without butter. It’s perfect as it’s not ridiculously sweet like some loaves I have made in the past. The moistness of the oat flour is met with the dryness of the rice flour balancing everything out perfectly!
This dark and rich agave nectar is a great natural replacement for brown sugar; and because it’s so much sweeter than sugar, you can use a third less!! It also has a low GI (of 27) which means no crazy sugar highs for us! It is sooooo smooth, 100% organic and fat free; a staple in my kitchen cupboard since I discovered it a few years ago!
Another great organic product and healthy swap for butter in this case! Coconut oil has a high smoke point which means it’s good for frying, roasting and baking; not losing its nutrients in the process. I think we’ve all gone a little beauty crazy for coconut oil but it still gets used almost daily in my kitchen!
So, I don’t expect you to have read this far. I mean, surely you’re in the kitchen sourcing your ingredients to make this. Right. Now.
If you do give it a go, let me know your thoughts! Otherwise, let me know what your healthy swaps in cooking and baking are?!