There are certain aromas I love filling my home with at this time of year, such as vegetable soup, roast dinners and of course, banana bread. Colder mornings and darker evenings are only increasing my urge to bake and rediscover those warm and cozy moments in the kitchen. This recipe makes the house smell wonderful as it cooks and I can't help cutting a slice as soon the loaf is out of the oven.
Bananas have such a diverse flavour, and I do still love this loaf with hints of ginger and cinnamon, maybe a mix of nuts or even chocolate chunks, but since we're not in the deepest darkest winter just yet, I wanted to keep this version light and well, lemony.
I think lemon's have to be one of my most used ingredients, as I believe as well as salt, acidity is important in cooking and baking to really balance flavours. This banana bread is sweetened with honey, the coconut gives it a lovely texture and lemon zest provides a fresh zing. It's great toasted, buttered or just left plain and perfect with a cup of coffee.
1/2 cup of butter (or coconut oil)
1/2 cup of honey
3 large ripe bananas
4 large free range eggs
1 cup of desiccated coconut
1 cup ground almonds
1 cup buckwheat flour
1 tsp bicarbonate of soda
Zest of two lemons
Pinch of salt
Preheat the oven to 180C. Melt the butter and honey together in a saucepan over a medium heat.
In a mixing bowl combine the desiccated coconut, ground almonds, buckwheat flour, bicarbonate of soda and salt. Mash the bananas with a fork and add these to the bowl along with the eggs and melted butter and honey. Mix well.
Pour the mixture into a greased or lined loaf tin and bake for 45 minutes or until a skewer comes out clean.