A delicious way to use up your overripe bananas
Ingredients
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For the banana bread:
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450 grams mashed, overripe bananas
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5 eggs
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90 grams of raw honey
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90 milliliters extra virgin olive oil
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2 teaspoons vanilla extract
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1 teaspoon ground cinnamon
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1 teaspoon gluten-free baking powder
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2 tablespoons lemon juice
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300 grams ground almonds
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30 grams of chia seeds
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1 (just) ripe banana, peeled
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For the whipped coconut yogurt:
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300 grams coconut yogurt
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85 grams of raw honey, plus extra for drizzling
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1 teaspoon ground cinnamon
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1/2 vanilla pod, seeds scraped out
Preparation
- Preheat the oven to 160°C.
- Line a loaf pan (30 x 10 cm) with baking paper.
- Mix the mashed bananas, eggs, honey, olive oil, vanilla, cinnamon, the baking powder and lemon juice in a large bowl (the lemon juice activates the baking powder). Then add the ground almonds and chia seeds and stir well.
- Divide the dough over the bread pan. For decoration: cut the extra banana in half lengthwise and place both halves, cut side up, on the dough.
- Place the loaf pan in the middle of the oven and bake the bread for 1 hour. This is quite a sticky loaf: if you stick a skewer in it, it won’t come out clean and dry. However, if the center of the loaf feels firm, you can remove it from the oven, let it cool and unmould.
For the whipped coconut yogurt
- Put the yogurt together with the honey, cinnamon and vanilla seeds in a food processor and grind everything into a thick and creamy mixture.
- Before serving, place a few slices of banana bread under the hot grill until browned. Then put them on the plates and add a good dollop of whipped coconut yoghurt.
- Drizzle the whole thing with honey.
This recipe is out Kimberly Parsons’ Yoga Kitchen. Photography: Lisa Cohen.
