When you feel like baking but also don’t want to go out shopping for any specific ingredients, then you search the fridge and pantry and get a bit experimental. Today it was an excess of zucchinis, a soft banana, and half a packet of coconut flour that provided inspiration!
I do love making banana bread, for so many reasons: it’s easy, it’s delicious, it’s toddler-friendly, and it is great to slice and freeze to have on hand for snacks or a quick breakfast. What I don’t really love is the feeling I get when I’ve been eating a lot a wheat, like I have lately. Bit yuck. So being able to make this wheat-free was definitely a bonus. Note that this recipe uses coconut flour, which behaves in a very different way to regular flour or even standard GF flour, so if you want to substitute anything else it will require different quantities and a rebalance of the other ingredients.
1 banana, mashed
1 medium zucchini, finely grated
1/2 cup buttermilk (or regular milk with some lemon juice)
50g butter, melted
1 cup brown sugar, lightly packed
3 tablespoons golden syrup
2 tablespoons chia seeds
3/4 cup coconut flour
1/2 cup ground flaxseed
1 teaspoon cinnamon
1/2 teaspoon allspice
2 teaspoons baking powder
1 teaspoon bi-carb soda
Preheat the oven to 180C and grease and line a loaf tin. Mix together the banana, zucchini and eggs. Add the milk, butter, sugar, golden syrup and chia seeds and mix well. Sift in the coconut flour, spices, baking powder and bi-carb soda, and add the flaxseed. Mix well then pour into the loaf tin. Bake for about 50 minutes, cool in tin about 10 minutes, and turn onto a wire rack to cool.
Can be eaten as it is, fresh and warm from the oven, or spread with butter, peanut butter or even cream cheese! Will keep a couple of days in an airtight container, or it can be sliced and frozen.