Nadine works all the way over the sea at HelloFresh Germany. The post office wouldn’t accept her banana bread in the mail, so we had to settle for the banana bread recipe and make it ourselves!
Coconut flour was an absolute revelation to me. An alternative to grain flours, it’s very absorbent and isn’t a 1:1 ratio substitute for wheat flour. The result is a much moister batter, gluten free and even better the day after baking. Sweet!
Nadine's Banana bread with coconut flour
4 ripe bananas
1/2 cup coconut oil
1 vanilla pod
1 1/2 tsp cinnamon
1 1/2 cup coconut flour
1 tsp baking powder
1 pinch of salt
Some dark chocolate nibs (depending on your own taste)
1-2 handfuls of blueberries
Preheat the oven to 180°C.
Mash bananas with a fork, add the eggs and combine well.
Heat up the coconut oil a little bit by blitzing in the microwave for 20 seconds, so you can blend it better with the banana-egg-mash. Combine the wet ingredients well.
Add all the dry ingredients (expect the blueberries) and mix it all until you get a smooth texture, and all the dry flour is incorporated.
Use some extra coconut oil for the baking form and pour the batter into it.
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!).
Bake for around 45 minutes until golden brown and baked through (you can check by inserting a wooden skewer into the bread. If it comes out clean, you’re good to go). If the bread is still too wet inside, cover with aluminium foil to keep it from burning.
This recipe tastes even better 1 or 2 days after baking, when the flavours have really had some time to develop. If you want, you could also add nuts like almonds or walnuts. We like it best lightly toasted with a little ricotta or cream cheese, while you sit back, relax, and enjoy all the benefits of bananas.