My mum makes the yummiest banana bread/cake IN THE WORLD and I used to gobble hers up, toasted of course, without a second thought. That was until I asked her how she made it. On a baking Sunday afternoon I sat on the kitchen bench, like a good student, and watched my mum use super ripe bananas that were naturally sweet (tick) but then she added a massive amount of olive oil to make the banana bread super moist! I was shocked at how much oil she used!
Through the years I came up with this ‘healthier’ version of banana cake which uses yoghurt, almond meal and coconut butter to achieve that desired moist texture. While there are quite a few ingredients, the berries, coconut and walnuts make this loaf cake extra delicate and pretty. Enjoy!
1 cup almond meal
1 cup wholemeal flour
Tiny pinch of salt
3 teaspoons cinnamon
1 teaspoon baking soda
1 tablespoon good vanilla extract
½ cup honey
½ cup coconut butter, melted
⅛ cup olive oil
½ cup plain yoghurt
3 medium-sized ripe bananas, mashed with a fork
½ cup toasted desiccated coconut
½ cup toasted walnuts, roughly chopped
1 cup frozen or fresh mixed berries
- Preheat the oven to 180c.
- Combine the dry ingredients in a large bowl and mix well.
- Beat your eggs in a separate bowl and when they are light and golden stir through the remaining wet ingredients. (I use an electric mixer and beat the eggs for approx. 2 mins)
- Combine the wet and dry ingredients together and mix gently.
- Once the base mixture is well combined gently fold through the walnuts, coconut and berries. Try to be gentle so the berries can keep their plump shape.
- Transfer the mixture into a lined loaf tin and bake for 60 minutes or until golden brown. Please be sure to check that the centre of your loaf cake is cooked through with a skewer.
- Let the cake cool slightly before cutting and serving.
* My preference is to use frozen berries as they tend to keep their shape better than fresh squishy berries when cooked, but you can always use what’s in season.
** When I take the loaf cake out of the oven I like to glaze it with some warmed honey and then sprinkle over some toasted coconut and berries.
This loaf cake uses both almond meal and wholemeal flour – both of which are terrific alternatives to processed white flour. Wholemeal flour is a great source of fibre and it also has a lower glycemic index than white flour which keeps your blood sugar levels steady and helps avoid blood sugar spikes or crashes in your energy. Interestingly wholemeal flour also contains a variety of vitamins like folate. When choosing your wholemeal flour try to buy 100% whole-wheat flour as different brands can be mixed with white flour or manufactured differently.