Lisa Josefsberg bakes banana bread so delicious you’d never guess it’s wheat-free, sugar-free and dairy-free. Super moist and delightfully nutty, it’s totally sweet enough to fool her husband Ken and daughters Natalie and Stella into munching big slices straight from the oven, blissfully unaware of it’s healthy credentials.
I was lucky enough to eat some on Sunday too, straight from the oven, served on a hot pink platter on a hot sunny day. Yum.
Lisa’s generously sharing her prize recipe with you too. All ingredients are, of course, organic, and quantities vary, but as a general guideline, you will need:
2 cups oat flour
handful of shredded coconut
handful of mixed dried fruit
handful of walnut pieces
pinch of salt
2 egg whites, whisked
1 whole egg, beaten
1/2 cup apple juice
3 extremely ripe bananas
a few splashes of oil, e.g. walnut oil, sunflower oil, sesame oil etc
Set the oven to 350 degrees. Mix all the dry ingredients together, then add the egg, juice, bananas and oil. Pour the mixture into a muffin tray, or a large loaf tin, or three small individual loaf tins, and put in the hot oven. If this is made as one big loaf, it takes about 50 minutes to cook, but if the mixture is divided into smaller batches, it will cook much quicker. Keep checking as it bakes. The loaves should be very moist, so be careful not to over cook.
Lisa’s trick is to freeze bananas when they’re really ripe. When you take them out of their skins later they are so soft and liquidy that they instantly work great in recipes like this!
Also, if you’re feeling lavish, try adding a few tablespoons of mini chocolate chips for a little melted chocolate kick. Alternatively, play with adding a little cinnamon, vanilla essence, ground cardamom or fresh strawberries.
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