Coconut Kefir Banana Bread
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 spelt flour (or gluten-free)
- 1/2 cup almond meal
- 1 tsp bi-carb soda
- 1 tsp baking soda
- 1/4 cup coconut palm sugar
- 3 medium ripe bananas (plus optional extra for decoration)
- 125 ml kefir (coconut or regular)
- 1 tsp vanilla essence
- 2 eggs
- 1/4 cup hemp seeds
- 2 tbsp date syrup
- 8 tbsp butter or coconut oil
Grease a 20cm x 12.5 cm loaf tin and preheat the oven to 180C/gas 4.
Sift the almond meal and flour, plus the bicarb soda and baking powder in a large mixing bowl. Add the hemp seeds. Soften the butter or coconut oil on the stove top them mix in a separate bowl with the sugar.
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.