Updated: Sep 27, 2020
There are several banana loaf recipes I have come across but what I really like about this recipe are... first, it is made with extra virgin olive oil - the type of oil that we should use mainly in cooking due to its high polyphenol content with antioxidant and anti-inflammatory properties. Second, it is gluten- and dairy-free and no added refined sugar but a small amount of maple syrup. Moreover, this recipe contains inulin, which is a prebiotic fibre that feeds the 'good' gut bacteria. It is also very easy to make - no electric mixer required. Lastly and most importantly, it is delicious. Are you ready? Steady, Bake...
3 very ripe medium sized banana
120 ml extra virgin olive oil
2 large eggs
175 g gluten-free plain flour (I use Dovefarm)
50 g ground almond
2 tbsp maple syrup
1 tsp vanilla extract
2 tbsp inulin powder, dissolved in 2 tbsp of water or nut milk
½ tsp bicarbonate of soda
2 tsp gluten-free baking powder
a pinch of sea salt
50g dark chocolate, roughly chopped into small chunks (70% cocoa)
In a large bowl, peel the bananas and mash them thoroughly using a fork. Add the olive oil, followed by the maple syrup and keep mixing with the fork. Beat in the eggs, the vanilla and the inulin until well combined.
In another bowl, sift the flour, baking powder, bicarbonate of soda and salt together. Then add this along with the ground almond to the banana mixture and mix well. Add the dark chocolate chunks (save some to put on the top).
Pour the mixture into a lined loaf tin. Bake at 175 degree C (160 degree C, Fan oven) for about 45 mins (check if inserted skewer come out clean). Let it cool down for 10-15 mins before removing from the tin. Best served warm.