The banana is a staple in the diet of many people in South Africa and has become one of the staples in the pantry of many South Africans.
It is an extremely rich source of vitamin B1, vitamin B2 and zinc.
Banana bread is a very popular bread, used as a mainstay and also as a side dish.
Banana Bread Recipe: Whole grain Bread Recipe Ingredients 1 cup whole grain flour (gluten free flour) 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/8 teaspoon cinnamon 1/3 cup warm water 1/5 cup milk, preferably organic (from cows) 2 bananas, peeled and cut into bite sized pieces 1/6 cup coconut oil (from butter, coconut or olive oil) 1 egg, beaten 1 tablespoon vanilla extract 1 tablespoon olive oil 1/10 cup sugar 1 tablespoon coconut flour 1/12 cup butter, melted and cooled 1 tablespoon salt 1 teaspoon ground cinnamon 1 tablespoon ground nutmeg 2 tablespoons milk chocolate, chopped 2 tablespoons melted coconut oil Instructions Preheat oven to 180C/350F.
Beat the whole grain dry ingredients together in a bowl, adding in the baking powder and salt and then mix well.
Add in the dry ingredients to the wet ingredients and mix well again.
Add the milk and coconut oil and mix for 5 minutes, then add in the melted coconut and sugar.
Pour into a greased loaf pan or the back of a cupboard and bake for 45 minutes.
Turn out on to a wire rack and let the bread cool.
Recipe Notes The banana will continue to grow in size, as long as you keep it moist.
If you are using coconut oil, you will need to cook the bread for 30 minutes to 1 hour.
The longer it stays at room temperature, the better it will taste.
Nutritional facts per serving: 3 calories, 3 grams fat, 0.4g net carbs, 0g protein Recipe from Next Big Food by Rachel Bierbaum Recipe from The Vegan Food Guide by Wendy McElroy Recipe from South African Recipes by Rachael Biermaier Recipe from My Recipes by Sara DeCesare