Blueberry Banana Bread
Blueberry Banana Bread
Our banana plantation survived the Auckland winter storms this year to produce five bunches of beautiful bananas. On average we got 12 hands per bunch, so a pretty good haul all up. Small and thick these little yellow gems are sweet tasting but there's only so many we can eat before they go brown! Luckily I've found a great resting place for the over ripe bananas.
Blueberry Banana Bread
Ingredients:
CAKE
bananas - 4
eggs - 2
vanilla extract - 1/2 TBSP
coconut sugar - 3 TBSP (other sweet options: honey or maple syrup)
butter - 1/2 cup, melted (DF option: use 1/4 cup melted coconut oil)
spelt flour - 2 1/2 cups (GF option: use 2 1/2 cups almond meal)
baking powder - 1 tsp
cinnamon - 1 TBSP
blueberries - 1 cup (also yum to add are frozen raspberries, blackberries)
coconut milk - 1/2 cup
chia seeds - 4 TBSP
flax seeds - 2 TBSP (pre-soaked over night)
TOPPING
cream cheese - 250grams
icing sugar - 1/4 cup
hot water - 2 TBSP
zest of one small lemon
chopped walnuts
edible violet flowers
Instructions:
CAKE
1. In a blender whizz together the coconut milk, chia seeds and pre-soaked flax seeds for 1-2 minutes.
2. Mash the bananas on a plate. Then add the bananas, eggs, vanilla, coconut milk mix and melted butter to a bowl.
3. In a separate bowl, combine the sugar, spelt flour, baking powder, and cinnamon and mix together. Then add it to the wet mix and stir well.
4. Fold in the frozen berries.
5. Line your bread tin with baking paper and pour in your mixture.
6. Bake time will depend on your oven. As a general guide bake at 180degC for 30minutes. Or until the top is golden and crispy on top. To make sure it's cooked all the way through, stick a knife into the centre, if it comes out wet, keep baking until the knife comes out clean. If you need to cook the cake longer and the top is already golden and crispy, place tin foil on the top of the cake to avoid burning it while the centre of the cake continues to cook.
TOPPING
1. Allow cake to cool completely.
2. In a bowl or food processor add the cream cheese and hot water. Blend until smooth.
3. Add the icing sugar a little at a time and mix until thick and smooth.
4. Add the lemon zest and stir (save a little to sprinkle on the top for decoration).
5. Spread evenly on the cake and add chopped walnuts and edible flowers for decoration.
Lastly make yourself a lovely cup of tea, cut a slice of your freshly-made blueberry banana bread, find a sunny spot to put your feet up and enjoy!
Our banana plantation survived the Auckland winter storms this year to produce five bunches of beautiful bananas. On average we got 12 hands per bunch, so a pretty good haul all up. Small and thick these little yellow gems are sweet tasting but there's only so many we can eat before they go brown! Luckily I've found a great resting place for the over ripe bananas.
Blueberry Banana Bread
Ingredients:
CAKE
bananas - 4
eggs - 2
vanilla extract - 1/2 TBSP
coconut sugar - 3 TBSP (other sweet options: honey or maple syrup)
butter - 1/2 cup, melted (DF option: use 1/4 cup melted coconut oil)
spelt flour - 2 1/2 cups (GF option: use 2 1/2 cups almond meal)
baking powder - 1 tsp
cinnamon - 1 TBSP
blueberries - 1 cup (also yum to add are frozen raspberries, blackberries)
coconut milk - 1/2 cup
chia seeds - 4 TBSP
flax seeds - 2 TBSP (pre-soaked over night)
TOPPING
cream cheese - 250grams
icing sugar - 1/4 cup
hot water - 2 TBSP
zest of one small lemon
chopped walnuts
edible violet flowers
Instructions:
CAKE
1. In a blender whizz together the coconut milk, chia seeds and pre-soaked flax seeds for 1-2 minutes.
2. Mash the bananas on a plate. Then add the bananas, eggs, vanilla, coconut milk mix and melted butter to a bowl.
3. In a separate bowl, combine the sugar, spelt flour, baking powder, and cinnamon and mix together. Then add it to the wet mix and stir well.
4. Fold in the frozen berries.
5. Line your bread tin with baking paper and pour in your mixture.
6. Bake time will depend on your oven. As a general guide bake at 180degC for 30minutes. Or until the top is golden and crispy on top. To make sure it's cooked all the way through, stick a knife into the centre, if it comes out wet, keep baking until the knife comes out clean. If you need to cook the cake longer and the top is already golden and crispy, place tin foil on the top of the cake to avoid burning it while the centre of the cake continues to cook.
TOPPING
1. Allow cake to cool completely.
2. In a bowl or food processor add the cream cheese and hot water. Blend until smooth.
3. Add the icing sugar a little at a time and mix until thick and smooth.
4. Add the lemon zest and stir (save a little to sprinkle on the top for decoration).
5. Spread evenly on the cake and add chopped walnuts and edible flowers for decoration.
Lastly make yourself a lovely cup of tea, cut a slice of your freshly-made blueberry banana bread, find a sunny spot to put your feet up and enjoy!
“Grow Me Well negotiates the simple relationships between eating well and attaining superb health in a fun and easily readable format. As a nutrition educator, it is reassuring to see a sound foundation in nutrition science underpinning this story... New Zealand-authored nutrition books of this genre are rare: I would go so far as to say this is the best book to support New Zealand nutrition education that I have seen.” - Wendy Slatter DHSC, M ED (HONS)
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