I’ve got a confession to make: only one of my kids actually likes this bread. As it happens, she absolutely loves it, and so do I, but the point is that if your children are not big fans of banana bread, this particular variation may not hit it big with them.
That said, if banana bread is a welcomed guest in your family, as it is in a half of mine, then by all means give it a try!
What I like particularly about this recipe, apart from the amazing main ingredients, namely bananas, eggs, almonds and coconut flour, is that you can free-style customize it by adding your favourite things, like chocolate chips, crushed nuts or dry berries.
Our pet version includes cacao nibs and cranberries.
Another great feature is olive oil which substitutes butter to provide a neat sweet for dairy intolerant kids. And it stars nut flour, a convenient gluten-free alternative to the regular one.
1 cup almonds
1/3 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas
1/3 cup coconut sugar or 1/4 cup honey
3 tablespoons olive oil
2/3 cup cacao nibs and dry cranberries
The 5 minute preparation:
Mix all dry ingredients in a food processor, blend well, pour in a large bowl.
Mix all wet ingredients in the same food processor and add to the dry ingredients in a bowl.
Add olive oil and any additional ingredients of choice, give them a good stir with a spoon and pour in a previously greased baking pan.
Bake for 40 minutes at 170°C