Friday, 6 January 2017

Recipe: Indy's Blueberry Banana Bread

Every so often in work, we get a company who drops in books that they are selling at a discounted price. Because of this company, my collection of cookbooks has been growing massivly over the past year. I've been finding cooking and testing new recipes so therapeutic, and it's even better when they turn out to taste nice too!

This recipe is taken from Indy Power's book The Little Green Spoon, named after her blog. I adapted it a little from her recipe to make blueberry banana buns rather than bread, but the idea is still the same.

4 bananas
3 eggs
300g ground almonds (I only had flaked almonds so I ground them myself, but if I was doing this again I'd definitely use pre-ground almonds)
60ml melted coconut oil
1 tbsp vanilla essence
3 tbsp honey / maple syrup
1 tsp cinnamon
1 tsp baking powder
100g blueberries

Preheat your oven to 180°celcius.
Mash the bananas with a fork in a bowl.

Add the eggs, melted coconut oil, vanilla essesnce and honey to the bananas and mix well.

In another bowl add all the dry ingredients together, and mix together.

Slowly combine the dry ingredients into the wet ingredients and mix thoroughly.

Once they have been fully mixed, fold in the blueberries. Tip: I froze my blueberries before starting so they didn't break apart while been folded in.

Add the mixture to bun cases, and cook in your preheated oven for about 20 minutes, or until a toothpick comes out clean from them. I used silicone bun cases so they just had to cool for about five minutes before I was able to take them out of the moulds.

I dusted them with a little bit of icing sugar, and brought them with me to a badminton match that was on and we were watching. Luckily, they seemed to go down a treat. Even the other team took some - definitely a good sign.


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