Much like most things in my life, baking and cooking isn’t really my forte, but I’m not one to let that stop me. As a child one of my fondest memories is of sitting on the garden step at my Nonna’s house in Harrow breathing in the scent of warm Banana bread baking in the kitchen. I remember waiting for the loaf to cool felt like an eternity.
I found myself thinking about those days a few weeks ago and the urge to fill my own kitchen with the same scents from my child hood washed over me. Obviously the year is now 2015 and I like to think we all live a little healthier, in our home we don’t have cows milk, sugar, white bread amongst other things and we like to keep everything relatively clean of nasty ingredients so I set out in search of some alternatives to knock up a batch of healthy Banana bread muffins.
I had some left over coconut flour from my regular baking of that chocolate cake and this is what we rustled up. Yes, I may have left them in the oven slightly longer that needed but I think we should focus more on the fact that these were edible and not mere details like that.
3-4 ripe bananas
50g smashed 80% dark chocolate
1 tsp Vanilla Extract
2 tbsp Almond butter
2 tbsp Coconut Oil
1/2 tsp Baking Powder
50g Coconut flour
1 tbsp Organic honey
A pinch of salt
A big dash of Cinnamon
1. Pre heat your oven to 200 Degrees C (am I the only person that always forgets this part?)
2. Using a large mixing bowl add in your ripe bananas, coconut oil, baking powder, honey, cinnamon, salt and almond butter mixing until smooth. Then add the rest of your ingredients making sure the smashed up Dark Chocolate go in last.
3. Separate your mixture into your muffin cases, I think I managed to fill 8 and bake in the oven for around 20-25 minutes.
Not 35 minutes like I did above.