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Recipes | 28 by Sam Wood
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Not Quite Banana Bread

I Quit Sugar: Simplicious recipe: Not Quite Banana Bread by Sarah Wilson
  • 12 servings
  • Prep - 20 mins
    Cooking - 1 hour
  • Total - 1 hour 20 mins
I Quit Sugar: Simplicious recipe: Not Quite Banana Bread by Sarah Wilson

This recipe is a really good one for anyone wanting to up the nutritional count of their breakfast and cut back on fructose. It's great as is. Better toasted under a grill, in a sandwich press or in a frying pan with a dash of coconut oil (or butter if you don't mind dairy).  

Servings: 12
Preparation: 20 mins
Cooking: 1 hour

Ingredients

  • 2 large very ripe bananas.
  • 1 cup grated parsnip (about 150g or 2 parsnips).
  • 4 eggs.
  • 1/3 cup coconut oil.
  • 2 tablespoons full-fat coconut milk.
  • 1 1/2 teaspoon cinnamon, ground.
  • 1/2 teaspoon nutmeg, ground.
  • 1 teaspoon vanilla powder.
  • 2 tablespoons chia seeds stirred into 1 cup of water and soaked for 10 minutes.
  • 1/2 cup coconut flour.
  • 1/4 cup buckwheat flour, sifted.
  • 1 1/2 teaspoon baking powder.
  • pinch sea salt.

To garnish (optional)

  • 1 small thin parsnip, halved lengthways.
  • buckwheat groats, or shredded coconut.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease and line a 23 x 13 cm loaf tin with baking paper.

2. Place the bananas, grated parsnip, eggs, coconut oil, coconut milk, spices and vanilla into a food processor and process until smooth. Add the chia seed “goo” and pulse to combine.

3. Transfer mixture to a large bowl and fold through flours, baking powder and a generous pinch of sea salt until just combined.

4. Transfer to the prepared loaf tin and top with garnishes that float your boat. Bake for 1 hour or until cooked - a skewer inserted in the middle should come out clean. Check after 45 minutes, and if the top is browning too quickly, cover with foil.

5. Once cooked, remove from the oven and allow to sit for 5 minutes, then transfer to a wire rack to cool. Slice and serve.

Store the cooled bread in the fridge for up to 5 days, or freeze (place in individual slices between baking paper) for up to 3 months.


Note

A bit of history for you: During World War II, bananas were scarce. So housewives of the era used parsnips - boiled and mashed with spices - as mock bananas. Ha!

This recipe is a really good one for anyone wanting to up the nutritional count of their breakfast and cut back on fructose. It's great as is. Better toasted under a grill, in a sandwich press or in a frying pan with a dash of coconut oil (or butter if you don't mind dairy).

Ingredients

  • 2 large very ripe bananas.
  • 1 cup grated parsnip (about 150g or 2 parsnips).
  • 4 eggs.
  • 1/3 cup coconut oil.
  • 2 tablespoons full-fat coconut milk.
  • 1 1/2 teaspoon cinnamon, ground.
  • 1/2 teaspoon nutmeg, ground.
  • 1 teaspoon vanilla powder.
  • 2 tablespoons chia seeds stirred into 1 cup of water and soaked for 10 minutes.
  • 1/2 cup coconut flour.
  • 1/4 cup buckwheat flour, sifted.
  • 1 1/2 teaspoon baking powder.
  • pinch sea salt.

To garnish (optional)

  • 1 small thin parsnip, halved lengthways.
  • buckwheat groats, or shredded coconut.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease and line a 23 x 13 cm loaf tin with baking paper.

2. Place the bananas, grated parsnip, eggs, coconut oil, coconut milk, spices and vanilla into a food processor and process until smooth. Add the chia seed “goo” and pulse to combine.

3. Transfer mixture to a large bowl and fold through flours, baking powder and a generous pinch of sea salt until just combined.

4. Transfer to the prepared loaf tin and top with garnishes that float your boat. Bake for 1 hour or until cooked - a skewer inserted in the middle should come out clean. Check after 45 minutes, and if the top is browning too quickly, cover with foil.

5. Once cooked, remove from the oven and allow to sit for 5 minutes, then transfer to a wire rack to cool. Slice and serve.

Store the cooled bread in the fridge for up to 5 days, or freeze (place in individual slices between baking paper) for up to 3 months.

Note

A bit of history for you: During World War II, bananas were scarce. So housewives of the era used parsnips - boiled and mashed with spices - as mock bananas. Ha!