Bananas for Banana Bread! March 10, 2016

by Eat

We are absolutely BANANAS for banana bread. You may remember our post from a few months ago where we shared an amazing gluten-free banana bread muffin recipe stuffed with bright raspberries?

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Delicious? Yea, we know! We made them here in the HelloFresh test kitchen and barely got the plate out the door before we were attacked by hungry co-workers. A dozen lasted less than twenty minutes!

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Because that first post was so well-loved (and the result was SO delicious!) we decided to share another recipe brought to us by our team across the pond. Nadine, from the UK HelloFresh office, makes an amazing banana bread that we knew you would enjoy. Instead of raspberries we’re adding bright blueberries into the mix the liven up the flavor. With the addition of subtle coconut ingredients replacing plain oil and white flour, this breakfast/dessert is a non-stop adventure. Traditional breads, move over and make room, there’s a new kid in town!

 

Ingredients:

4 ripe bananas

1/2 cup coconut oil

4 eggs

1 vanilla pod

1 1/2 Teaspoon Cinnamon

1/2 cup Coconut flour

1 Teaspoon Baking Powder

1 pinch of salt

some chocolate nibs (depending on your own taste)

1-2 handful of blueberries

Method:

1) Preheat oven to 350° two-sided heat

2) Mash bananas with a fork, add the eggs and combine well

3) Heat up the coconut oil a little bit, so you can blend it better with the banana-egg-mash

4) Add all the dry ingredients (exceptt the blueberries) and mix it all until you get a good texture

5) Use some extra coconut oil for the baking form and pour the mash into it.

6) Add the blueberries in the middle of your banana bread and slightly push it into the dough so they won’t burn in the oven

7) Bake for around 45 minutes until it’s golden brown. If the bread is still too wet inside cover with aluminum foil to keep it from burning

HF160303_Global_Blog3_Banana_bread-09_highHappy Cooking!

 

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10 comments

Cindy says:

I just started this week with Hello Fresh referred to me from a good friend who is equally delighted with the concept and recipes! I’m only 2 days into my 3-dinner/week program and my husband and I have used this to kick-start our weight loss plan. We’ve always eaten relatively healthfully, but portions were always an issue. This way, we still get to eat healthy fresh food but our portions are controlled and we are fully quicker and for a longer period due to the nutrient dense foods in the boxes! Great idea Jamie! Can’t wait to see our progress along with the next meal!

Genna says:

Hi Cindy! So happy you’re loving it, best of luck!

Hope says:

Oh boy! I’ve been craving banana bread since going gluten free two years ago. Looks like this recipe with cure that craving. Can’t wait to make it. Thanks.

Jacqueline says:

Hi Hope! If you do end up making it, take a photo to show us! Tag #HelloFreshPics and we’ll be sure to check it out. Happy baking!

Chris says:

What is the calorie count, protein etc for this recipe?

Jacqueline says:

Chris, this recipe has 130 calories, 4g protein, 3g fiber, 75mg sodium, and 9g fat per serving.

Sherri Roper says:

I would like to try some of the gluten free recipes, but I am running into a problem with other allergens. This recipe for the gf banana bread calls for coconut oil and coconut flour, which I am allergic to coconut. Is there something I can substitute to be able to make this bread? I struggle since gluten was discovered to be a major migraine trigger for me, but I am also allergic to pretty much all tree nuts and coconut. Its difficult since so much of the gluten free products use coconut or almond flour. I will take any suggestions you can make. Thank you!

Jacqueline says:

Hi Sherri,

Hmmm, that’s a tough one. But we have other gluten free recipes without coconut or tree nuts! Check out our gluten-free pumpkin cupcakes, Brazilian tapioca pancakes, or these baked veggie fries!

Kellie says:

Hi Jacqueline,

Can the chocolate nibs be substituted for cacoa powder (or anything else?)

Jacqueline says:

Kellie – sure! If you’re not a fan of unsweetened cacao nibs, try dark chocolate chips or walnuts for an extra crunch. 1/4 cup cocoa powder would work, too. Although it won’t have that same bite, it’ll let a uniform chocolaty flavor to the recipe. And let’s be honest, chocolate makes everything better 🙂

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