Not very popular where I come from, making cakes with things like banana and carrot is not something I did when growing up. Now that I have been living abroad for a while and I have been exposed to many other baking styles, carrot cake is absolute favourite cake.
Only a couple of years a loaf style cake caught my attention in a cafeteria, Banana bread said the sign. The bread part is a ruse, non english native speakers, it’s a proper cake. And a good one too! So I started to search for a good recipe and I ended up at the BBC good food site, which quite frankly has all the answers when it comes to culinary questions. I have since adapted it of course, to a sugar free wholegrain version that is a little bit healthier than the original and absolutely delicious.
This is my take on a traditional banana bread…
- 285g wholegrain spelt flour
- 1 tsp bicarbonate soda
- Pinch of salt
- 110g butter or coconut or sunflower oil, plus extra for greasing
- 200 gr birch sugar (xylitol)
- 2 happy chicken organic eggs
- 4 very ripe mashed bananas
- 85ml buttermilk (works as normal milk with 1½ tsp of vinegar)
- 1 tsp vanilla extract
Preheat the oven to 180C. Mix he flour, bicarbonate of soda and salt into a large mixing bowl. In a separate bowl, cream the butter and birch sugar together until light and fluffy, bear in mind that if using xylitol this won’t happen as with sugar and it will keep being somewhat separated. Don’t worry, it will work out in the over when heated.
Add the eggs one by one mixing well each before adding another, then the mashed bananas, buttermilk and vanilla extract to the butter and sweetener mixture and mix well. Fold in the flour mixture carefully.
Grease a 20cm long loaf tin and pour the cake mixture into it, then put in the oven and bake for about an hour, for the last 20 minutes you might need to cover it with tin foil to stop the cake from darkening in excess. Insert a pick in the middle to know if it’s properly cooked. It should come out clean.
Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
If you like the bananas on top as decoration, cut one in half alongside and place before putting in the oven.
There is no more to add to the discussion whether you should have breakfast or not. Clearly you should, but there are those of us who simply are not hungry in the morning. I say us because I am one of those, it takes me a little while after waking up to feel like having some food. My better half though… is another story all together. If I want to procrastinate in bed on a weekend morning, I better bring to bed a cereal bar to throw to the lion, otherwise I know there will be no peace until there are eggs on toast on the table.
This fancy fancy breakfast is in reality no more than a glorious mix of fat free Greek yogurt, almond butter, and a pinch of sweetener. I have half a banana with mine, and I sprinkle it with toasted sliced almonds too. Totally diet appropriate and delicious. Full of protein, and so yummy it will taste like dessert.
The best part of this is that it can be made in advance and kept in the fridge for days, so if you are slow on the morning hunger, you can grab and go and enjoy just a little later. Remember, it should be eaten within more or less an hour of waking up… for lazy ones, 90 minutes. Having a sufficient amount of calories in the morning, lowers the risk of heart disease (my cousin who is a doctor told me this the other day) so it’s just another reason to have a lighter dinner.
To make more festive, this one in particular is embellished with salted caramel sauce made with butter or vegan butter, and caramel made of coconut sugar.
In a pan, heat up 1/2 cup of water and 1/2 cup coconut sugar, let boil and reduce. Turn off the heat and add a pinch of salt, then mix well and add 1/4 cup of butter and dissolve. You can keep this in a jar in the fridge and reheat when you want to use it. It will be good for a couple of weeks, and it can also be frozen. Use sparingly and enjoy!
I write. I have been writing since I was about 11, when I finished reading The Lord of the Rings. I have always had a thing for fantasy and sci fi and a while ago. I have decided that maybe it would be a good idea to share some tales with you.
So since the aim of this blog is to provide nutritional advice to acquire and maintain a healthy weight, but in a delicious way, sharing tales is not really something you would expect from me. However, I am asking for permission, to all of you. I wonder if you would mind me doing so? And if you don’t, I would like you to challenge me with themes!
Hit me with your best shot and I will do my best to make a short tale with it. Who knows, maybe together we will come up with something good.
For now, let me share with you this protein nice cream recipe, perfect for the coming summer months! Low in fat, slow burning carbs, vegan and high in protein. No added sugar or nasties, great to make for the kids, and for the not so young too 😉
Ingredients (serves 2)
1 frozen banana
1 scoop vanilla protein powder
100 ml coconut milk
1 tsp. blue matcha
Mix the blue matcha in the coconut milk and let it sit for 5 minutes. Stir and filter to remove any solid residues. In a blender, mix the frozen banana, the blue milk and the vanilla protein. Mix well and place in a metallic container and back to the freezer for 2 hours.
After 2 hours, check the consistency and if the nice cream is firm, scoop out with an ice cream spoon and serve with frozen berries.
Easy and delicious!
So this is the short inspiration post of the week since I am travelling the world. Cacao oats and coconut milk, almond butter, banana and toasted sliced almonds and coconut shavings.
Just because is quite pretty.