This recipe is so simple and yet still tastes really good. It’s a great one to do if you want to avoid additional sugar or other additives and works well for a sweet taste when required.
I made up this recipe whilst pregnant and living in Italy. I used to make it as a sweet treat or when visitors were staying, it always went down pretty well!
It is also a good way to get rid of those overripe bananas that have been hanging around a little too long.
NB: If you want to go for a less sugary snack then use slightly less ripe bananas. Green bananas will be too starchy to bind, but green tipped bananas that haven’t fully ripened would work and reduce the sugar content of the recipe, albeit also the sweet taste a little.
What you need:
- 2-3 large bananas, (see note above regarding ripeness).
- 2 eggs, (organic and free range)
- 1tsp Baking powder
- 2tsp cinamon, (optional)
- 2 cups, (approx), of Almond flour, gluten free flour, chestnut flour or coconut flour, (if using coconut flour then reduce the amount used as it soaks up moisture very easily).
What you need to do:
- Pre-heat oven to a medium heat
- Whizz up bananas in a large mixing bowl with a hand blender, (or food process or even mash well with a fork if you lack equipment).
- Add the eggs and blend well.
- Add the baking powder and cinnamon and blend
- Stir in the flour, continuing to mix in well, you want the consistency of cake batter, not too runny but not too thick, (if it is too thick it will be like a house brick when it comes out the oven!). A pouring consistency should be just fine.
- Grease a bread tine loaf or muffin tins.
- Pour the mixture in and put in the oven for approx 25minutes or until it is firm to the touch.
- Remove and leave to cool, (or slice and put some butter on whilst warm!).
If making muffin you can add additional things such as nuts or blueberries. Blueberries tend to make a lovely addition as they expand when heated and then ‘explode’ when you bite into the muffin.
Nom, nom 🙂