Coconut Kefir Banana Bread
Laura Bond, Serves 10
Buttermilk is the secret to good banana bread, according to my sister Emerald (who has trained as a chef in Paris). So I thought I would try making it with coconut kefir a non-dairy alternative. It worked a treat.
- 1 1/2 cups Bob's Red Mill Gluten Free Flour
- 1/2 cup hazelnut flour
- 1 tsp aluminium free bi-carb soda
- 1 tsp gluten free baking soda
- 1/4 cup coconut palm sugar
- 3 medium ripe bananas (plus an extra for decoration)
- 1 bottle (126g) of Rhythm Pure Coconut Kefir
- 1 tsp vanilla essence
- 2 organic eggs
- 1/4 cup hemp seeds
- 2 tbsp date syrup
- 110g ( 4 oz) butter, or coconut oil
Grease a 20cm x 12.5 cm loaf tin and preheat the oven to 180C/gas 4.
Sift the hazelnut and gluten free flour, plus the bicarb soda and baking powder in a large mixing bowl. Add the hemp seeds. In a separate bowl mix the butter (if using coconut oil you will need to soften it on the stove top first) and sugar till light and fluffy.
Add the eggs, mashed bananas, kefir, date syrup and vanilla extract to the butter and sugar bowl and mix well. Stir in the flour mixture.
Pour the cake mixture into the loaf tin and bake for an hour, until well-risen and golden brown. For added decoration, half way through cooking top the loaf with extra sliced banana.
Serve warm with butter, cashew butter or coconut yoghurt.
About the author...
Laura Bond is a nutritional health coach, journalist and author of Mum’s Not Having Chemo.