It’s basically a prerequisite to working in publishing that you must love cake. I was actually advised of this on my first day of my publishing course in Wellington, and no one has proved this wrong. Everyone. Loves. The. Cake. As someone who is not easily impressed by chocolate cake I’ve had to look further afield. Banana cake, carrot cake, lemon coconut cake are all on high rotation in my kitchen… and thus the work lunch room. However, after a recent health kick, I now try and bake as ‘cleanly’ as possible, avoiding artificial sugars and flour where possible. Enter, Healthy Banana Loaf (inspired by Dutchess Roz’s Guilt Free Banana Bread)
Ingredients:
3 (ripe) bananas 50 gram dates (without pit) 3 eggs 150 grams almond meal 1 ½ teaspoon baking soda Pinch of salt 1 teaspoon cinnamon 1/2 cup shredded coconut
Method:
Pre-heat oven to 175 C degrees. Peel the bananas and put them in a food processor with the pitted dates and mix until you get a smooth mixture. In a separate bowl slightly whisk the eggs with the pinch of salt. Now gently combine the eggs and the banana/dates mixture and then add the almond flour, cinnamon, coconut and baking soda. Stir this all together until you get a smooth batter. Line a cake tin with baking paper and pour in the batter. If you have any extra coconut sprinkle some on top. Place it in the oven for 40-45 minutes until golden or a wooden pick inserted in center comes out clean. Remove from oven and allow it to cool on a wire wrack before removing the cake from the tin.
It tastes wonderful toasted in a sandwich maker with a scrape of butter (not paleo! I know! Ooops!)
Here’s the loaf in all its deliciousness.
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