Sometimes I think of developing recipes as having children, and, in particular, favourite children. Sure, you work hard at them (or for them) all, and you enjoy them all and believe in them all, but there are a few that stand out as the favourites. This banana bread, much like me in my own family setting, is one of those favourite children.
In case you hadn't already established how smug I feel about this one, let me talk some more about it. It's gluten free, grain free, refined sugar free, vegan and fodmap friendly, packed full of whole foods and good fats. While I disagree with the idea of needing to feel guilty or not guilty after eating something, this banana bread is low in added sugar - 2 tablespoons of maple and the stevia in the coconut yoghurt, which is great news for someone whose unwelcome bacteria in their digestive system feeds off da sugar. Or you know, just someone avoiding added sugar.
So dietary requirement friends, rejoice - here is your new banana bread.
3 ripe bananas, 2 for the bread and one for the top
1 tablespoon coconut oil
2 cups almond meal
1/2 cup tapioca flour
1/2 cup coconut yoghurt (I used the vanilla flavoured Coyo and Nudie, both to success)
2 tablespoons maple syrup
1/2 teaspoon vanilla bean paste (optional)
1/2 teaspoon table salt
2 teaspoons baking powder
3 teaspoons apple cider vinegar
1/4 cup plant milk of choice (I used almond)
85-100g passionfruit pulp (about 4 medium-large passionfruits) plus extra if you want to pop some on top
1. Preheat the oven to 180 degrees Celsius.
2. Chop two of the three bananas into chunks and mash roughly. Transfer to a small pan over a medium heat, and add the coconut oil, cooking until the banana is super mashed and smelling kinda like banana bread. You can also do this with frozen bananas. Add the maple syrup, vanilla bean paste and salt, and stir well before taking off the heat.
3. In a large bowl, combine the flours together, and add the coconut yoghurt, warm banana mixture, passionfruit pulp and milk of choice. Stir until a batter has formed, and then add the baking powder with the apple cider vinegar, stirring in the bubbles.
4. Once the mixture is well combined, pour it into a silicon loaf tin. Slice the last banana down the middle, and then gently press it into the top, like little spooning bananas.
5. Pop the loaf into the oven for 30 minutes, and check it at that point. The moisture content depends on whether the bananas were frozen and how liquidy your passionfruit is, so cooking time varies. I've made the loaf 3 times - without any banana on top it took 30 minutes, with dried banana on top it took about 40, and with regular ol' banana it took about 50. Keep your eyes on it and you'll be fine.