Mmmm…are you going to love this!
I’ve been seeing a lot of hot cross buns around the place, of course, Easter is on its way! And I loooove hot cross buns…..I don’t think you understand, I really, really love hot cross buns. Really….. And although I rarely ate baked goods even before I stopped eating gluten, hot cross buns would be a yearly treat I would not feel bad about gorging myself on. Yes, gorge. I’d have maybe 4 a day, if there were some around, at work, at home, you know, wherever….It’s really lucky Easter is only once a year!
Fast track to this year and now, as you know, I’m not eating gluten. So most of the hot cross buns on the market are off limits to me. And to be honest, the gluten free recipes I’ve seen didn’t really appeal. So I had been a little bit sad that this year I might miss my spicy treat.
Where does the banana bread come in? Ah yes! Well, I narrowed down what I love about hot cross buns, their satisfying texture, their delicious cinnamony flavour, and the little pops of sweet, juicy fruit. Mmmmm. So yesterday, on a rainy Sydney Sunday, I pimped up some banana bread, added extra cinnamon and apple plus some “nutritiony” bits like maca powder and chia seeds and the result is definitely good enough to keep me safe from hot cross buns this year! Plus, all the ingredients are good for you! It tastes as satisfyingly warmingly spicy and sweet as hot cross buns, but better, because of, you know, the nutritiony bits 😉
The other fantastic thing about this recipe is that I used up very ripe (black) bananas and apples that I had put in the freezer because I just wasn’t going to get to use them fresh. The quality of the fruit, for baking, was still excellent and it meant I used something that would have gone to waste otherwise.
And here’s how you can make it too:
Makes 1 loaf
3 mashed up very ripe bananas
1 large or 2 small apples, chopped
200 g almond meal
3 organic eggs
1 teaspoon vanilla
1/4 cup coconut oil, melted
2 teaspoon ground cinnamon
1/2 tsp baking soda + 1 tbsp lemon juice
2 tablespoons chia seeds
2-3 teaspoon maca powder
2-3 teaspoon coconut butter
Preheat oven to 160C
Mash up the banana in a bowl, add the eggs, vanilla, cinnamon, baking soda and lemon juice.
Melt the coconut oil but putting it into an oven proof bowl and putting in the oven for a few seconds. When the coconut oil has melted, add the maca powder making sure to break up any clumps and stir into the oil. Add the coconut butter and mix through til smooth.
Add the almond flour and chia seeds to the banana mix and stir through. Add chia seeds and apples.
Add the coconut oil mix.
Stir through so all ingredients are evenly distributed.
Melt a knob of butter in the loaf tin but putting in the oven for a few seconds, make sure the inside is coated with butter. Then add a dusting of almond flour. This should make sure the banana bread doesn’t stick.
Spoon the mix into the loaf tin and put in the oven.
Cook for 45 mins – 1 hr
I had it for tea yesterday, just on it’s own, breakfast today with lots of yoghurt and chopped nuts….and I’ll probably have it as dessert tonight!
Hope you enjoy it as much as I am 🙂 xx