Go bananas! Two delicious banana bread recipes


So by special request I’ve had a go at banana bread this weekend. My first attempt was a dairy free, low gluten (spelt) banana bread and then I’ve also tried out my friend Colette’s mum’s recipe (modified to replace butter with oil and a few other little additions of my own) which does contain eggs (but these could be substituted out for apple puree). I’m not sure which I prefer. I’ve got so used to baking without eggs that I found the egg one a little odd to work with and I couldn’t work out if the batter was the right consistency or not. It actually came out fine and the texture is nice – a bit lighter and more bready than the dairy free version. The dairy free version is moist though and because I used wholemeal spelt flour it has a lovely nuttiness to it which I really like. So I thought I’d post both recipes and you can decide for yourself 🙂  Either of these recipes could have nuts added to them – walnuts would work particularly well, and if you’re feeling naughty you could throw in some dark chocolate chunks too!

Fresh out the oven!

Dairy free Banana Bread:

2 cups wholemeal spelt flour
1 cup coconut palm (or any unrefined) sugar
1/4 cup and 2 tbsps almond oil or olive oil
3 ripe bananas, mashed
1/4 cup soya milk mixed with 1 tsp apple cider vinegar
1/2 tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp allspice
1/2 tsp himalayan rock salt

Preheat oven to 350 F / 175 C. Line and grease a small loaf tin (approximately 8 inches x 4 inches).

Mix the flour, baking soda, cinnamon, allspice and salt together in a large bowl. In a separate bowl mix the oil and sugar together until well combined. Add the mashed bananas and the soya milk (to which vinegar has been added) and the vanilla extract. Add this mix to the flour mixture and stir well. Pour into the loaf tin and place in the oven for an hour, or until a skewer inserted in the middle comes out clean. Once cooked remove from the oven and allow to cool in the tin for 5 mins then transfer to a wire rack to cool.

Colette’s mum’s banana bread:

2 cups white spelt flour
1 cup coconut palm (or any unrefined) sugar
1/4 cup and 2 tbsps almond oil or olive oil
4 ripe bananas, mashed
2 large eggs
1 tsp baking soda                                                                                                                      1 tsp bicarbonate of soda
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp allspice
1 tsp himalayan rock salt

Preheat oven to 350 F / 175 C. Line and grease a small loaf tin (approximately 8 inches x 4 inches).

In a large bowl mix the oil and sugar together until well combined, then add the mashed bananas and vanila extract. In a separate bowl mix the flour, baking soda, cinnamon, allspice and salt together.  Add half of this mix to the wet ingredients and mix well. Then add one egg and mix until combined. Add the rest of the flour mixture, stir well and add the final egg. Mix until well combined. Mix the bicarbonate of soda in 1/4 cup of hot water and stir in to the mixture. Pour into the loaf tin, sprinkle some unrefined coconut sugar over the top and place in the oven for an hour, or until a skewer inserted in the middle comes out clean. Once cooked remove from the oven and allow to cool in the tin for 5 mins then transfer to a wire rack to cool.

Perfect with a cup of tea 🙂

Scrumptious Carrot Cake


Everyone loves carrot cake!

I’d been asked to make a “normal” carrot cake by my family so I decided to try to do the dirty on them and see if I could create a carrot cake that tasted like the full fat, full sugar, dairy-filled version but didn’t have any of that stuff in it. So  I came up with this dairy free, low gluten version using unrefined sugar and they didn’t even notice! In fact they said it was the best carrot cake they’d tasted – I almost didn’t have the heart to let them know it was a healthy version 😉

The apple puree as an egg substitute keeps this cake super moist. You can buy the pureed apple but it’s so easy to make I wouldn’t bother – just peel, core and slice some bramley apples and whack them in the microwave with a spoonful of water and blitz until soft 🙂 This recipe’s been featured on www.pureformfitnesskitchen.com 🙂

sticky, moist and simply delicious 🙂

175 g Coconut palm sugar (or other raw, unrefined sugar)

175 ml Almond oil (or other neutral oil e.g. olive oil, hazelnut oil etc)

9 tbsp of Apple puree – homemade

140 g grated Carrots

100 g Raisins

grated zest of 1 large Orange

175g Spelt flour

1 tsp Baking powder

1 tsp Bicarbonate of soda

1 tsp Ground cinnamon

½ tsp Grated nutmeg (freshly grated is best)

For the frosting:

1 cup Silken tofu

2 tbsp Almond oil/coconut oil/olive oil

2 tbsp Lemon juice (to taste)

3 – 4 tbsp Maple syrup or Agave nectar (to taste)

1/2 tsp Vanilla extract

Valencia orange extract (optional – to taste)

Preheat the oven to 160 C / gas 4. Line an 18cm square cake tin with baking parchment and lightly oil with almond oil.

Put the sugar, oil and apple puree into a large mixing bowl and mix gently with a wooden spoon. Stir in the grated carrots, raisins and orange zest.

Sift the flour, bicarbonate of soda, baking powder and spices into the bowl and gently mix all the ingredients together. The mixture will be fairly runny. Pour this into the tin and bake for 40 – 45 mins, until it feels firm and springs back when you press it in the middle, and a skewer inserted in the middle comes out clean. Cool in the tin for 5 mins then turn it out and cool on a rack. This cake can be frozen at his point, or go on and frost it and eat it now!

For the frosting – blend all the ingredients together. Adjust maple syrup, lemon and orange extract to taste. If you find it is not sweet enough add 1 tbsp of unrefined golden icing sugar. Once blended spread on to the cooled cake and enjoy! 🙂