Banana overload – My Provincial Kitchen

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Banana overload

Do you ever have bananas hanging around & they turn brown?  Then what do you do with them?  I either freeze them for use at a later stage, or I whip up a banana cake.  

I originally found this recipe on the internet & found it to be a lovely light banana cake, so I converted it to include our self raising lupin as well as to be dairy free, the kids didn't even notice the difference, so it was added to my recipe book for regular use. 

This is the recipe we have on the back of our self raising lupin flour packet

BANANA LOAF

 INGREDIENTS

1 ½ cups self raising lupin flour

1 teaspoon baking soda

¾ cup rapadura sugar

3 mashed bananas

½ cup coconut oil – melted & cooled

3 eggs – lightly beaten

  

METHOD

Line a square 20cm x 20cm cake tin with baking paper

Preheat oven to 180 degrees (either fan forced or regular)

Sift flour & soda into a bowl

Add sugar, stir to combine & create a well in the centre

Combine mashed bananas, cooled coconut oil & eggs

Add liquid to flour & stir ingredients together till smooth

Pour batter into prepared tin (I top with coconut flakes)

Bake for approx. 25 mins, until a skewer inserted comes out clean

Cool in pan for 5 minutes before removing & placing on a wire rack.

I have drizzled this banana loaf with maple syrup when it was fresh out of the oven.  I'm going to slice this up & freeze it for pulling out & popping in the toaster for an easy breakfast.

Lupin banana loaf 

Lupin banana loaf

 

I hope you have a go at baking this banana loaf, if you do, please let me know how you go.

Happy baking, chat soon

Tanya xo

 

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