Feeling so productive today, so happy to catch up with the recipe posts!
In Mexico (most probably in other parts of the world too), Valentine’s Day is also the occasion to celebrate friendship. There was a secret friend organised at school, each child brings something to another one. In my older daughter’s class, we all agreed that instead of buying something, we will have the children prepare something for their special friend. My daughter wanted to bake something.
As I often buy bananas to hand over to the beggar children I see at traffic lights, I sometimes end up with a lot in my house. They are not always there and sometimes I cannot stop otherwise, the car on my back would kiss the tail of mine.
Baking banana bread is the best way not to let them go waste – we try not to waste food as we appreciate to be able to eat our fill.
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| Click here for the printable recipe |
This is another recipe to use the leftover almond pulp from the milk I make. I readapted it from the original recipe that I shared on my Instagram last year and decreased the amount of sugar to achieve an even healthier version. We cannot tell there isn’t much sugar in them thanks to the bananas and raisins that naturally sweeten the bread.
Ingredients:
- 170 g of almond pulp
- 250 g of whole-wheat flour
- 3 eggs
- 150 raisins
- 50 g of melted coconut oil
- 5 over-ripped bananas
- 100 g of coconut sugar + 50 g of muscavado sugar
- 2 tsp of vanilla extract
- 1 tsp of baking powder + 1 tsp of baking soda
- 1 pinch of salt flower
Directions:
- Prepare all the ingredients and preheat the oven at 360°F or 180°C
- Rehydrate the raisins by covering them with water and bring the pan to a boil, then let it cool
- In a large bowl, mash the bananas with the sugars until there is no big chunk left
- Add in the flour, the almond pulp, the coconut oil, the vanilla extract and the salt. Mix well
- Add the eggs, one at a time, and combine well
- Drain the raisins and add them to the bowl
- Finally, add the baking powder and baking soda, mix well until well incorporated
- Line your 2 moulds with parchment paper and transfer the mixture into them
- Bake at 360°F or 180°C for 45 minutes – in Mexico City I bake for 55ish minutes, use a toothpick to check if it’s cooked in the middle
- Take the breads out of the oven and let them cool on a wire rack before enjoying them
This banana bread is so moist, I can’t believe it has 25g of oil in each!
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| Cliquer ici pour imprimer la recette en français |
NB:
1. I usually only use 100 g of almond to make 1 liter of almond milk but as I wanted to keep some chunks, I used 150 g of almond to get 170 g of pulp (yes the almonds gorge with water when soaked)
2. You can totally add a teaspoon of cinnamon powder for more yumminess
3. If you have almond pulp, use almond flour but add 20g more of coconut oil
4. I froze the second one for this weekend so it stays moist when we will eat it
I hope you’ll give it a try and as always, comment below to let me know or tag me on Instagram
Oh and you know what? My daughter came home with a bag filled with candies and balloons – two things I am not fan of, balloons literally provides 5 sec of joy but takes ages to degrade DOH!
