I don’t know about you, but I love a good banana bread and I try out new recipes quite often. Since I’ve switched to healthier versions and baking my own instead of buying it, I now have a pretty good idea of the flavours and combination of ingredients that I like.
When I bake or make raw treats, I usually do it as I would a meal prep exercise, i.e. I make a few things in one go to freeze and use later. That’s what I was doing last week when I decided to experiment a little and that’s how I came up with this recipe. It wasn’t what I started out to do, but ended up being what you might call a ‘happy accident!’
I was cooking up some rhubarb, pear and strawberries on the stovetop, which I love to use with porridge or yoghurt for breakfast or snacks. Next on the list was banana loaf – it was a new recipe that I was trying and tweaking to suit my taste. Then inspiration struck and I thought that I would add some of the fruit mix to the batter.
As you’ve probably already guessed, it turned out very well, which is why I now finally feel that I have a banana loaf recipe that I can truly call my own! So that’s the story behind the creation of ‘my’ banana loaf or bread, whichever you like to call it. This recipe uses pear and strawberry pieces, but feel free to cook a rhubarb mix if you want to! I hope you enjoy it as much as I do.
- 2 medium or 3 small bananas
- ½ pear, chopped into small pieces*
- 6 medium sized strawberries, chopped*
- 3 eggs
- 1 tablespoon of pure maple syrup/rice malt syrup/raw honey
- ¼ cup of coconut oil
- 1 tsp of cinnamon
- 2 tsp of baking powder
- 2 tsp of vanilla extract
- ½ cup of almond meal
- ½ cup of oat flour
- ¼ cup of flaxseed
- Preheat oven to 175℃ and line a loaf pan with baking paper.
- Mix the dry ingredients together in a small bowl and set aside.
- Chop the bananas into small chunks and place in a large bowl. Roughly mash, using a stick blender or fork.
- Add the eggs, melted coconut oil, sweetener and vanilla and blend until well mixed.
- Fold in the dry ingredients until well mixed.
- Add in pear and strawberry pieces and gently mix through the batter.
- Pour into prepared loaf pan and bake in the oven for 45-50 minutes, or until golden on top and a skewer comes out clean.
- Check after about 30 minutes and if the top of your loaf starts to burn or brown too quickly, cover it with foil until it's cooked through.
- You can use a cooked rhubarb, pear and strawberry mix as I did the first time I made this, or you can also use any combination of fresh, tinned or frozen pears and strawberries – they are all equally yummy!