I’ve never tried to bake a banana bread before – so maybe experimenting whilst needing to create a birthday cake wasn’t the best idea! After a lovely slice at Wynwood Art District cafe last weekend, I was inspired by some over ripened bananas and some forgotten cupboard ingredients. It’s risen beautifully, looks delicious (if I say so myself) and smells yummy. Now it’s cooling and teasing me… I won’t be able to try it until the Birthday girl gets home.
140g buckwheat flour
70g rye, spelt or plain wholemeal flour
70g coconut flour
5 bananas (old, soft brown-skinned)
15 dates (stones removed)
120ml milk (I used almond milk)
1 tsp ground cinnamon
1 tsp baking powder
Heat the oven 190 C / Gas Mark 5.
Set 1 whole banana aside.
Add all the rest of the ingredients into a food mixer. Blend until smooth with no bits – especially from the dates.
Spoon the batter into a lined 2lb loaf baking tin. Slice the whole banana lengthways and place on top of the cake, glaze with a drizzle of honey.
Bake for 40 minutes until an inserted skewer comes out clean.
Eat warm or cool with ice cream, custard or just a big mug of coffee.