Sometimes it's the simple things in life that are the best... We asked Martyna Angell (a.k.a The Wholesome Cook) to share her 'Ugly But Oh So Good' Banana Slice with us!
SERVES: 8-10 PREP TIME: 10 MINUTES COOK TIME: 55 MINUTES PLUS 20 MINUTES COOLING
GLUTEN-FREE NUT-FREE NO SUGAR VEGETARIAN
Options: DAIRY-FREE LACTOSE-FREE PALEO FODMAP
Providing the much needed energy hit without added sugar or sweeteners and with the benefit of bone-health potassium and fibre, this slice is perfect for new mums. When we were testing this recipe for the book we didn’t think much of the slice that came out of the oven. It was a little flat and, to be frank, ugly-looking, but my goodness, it tasted amazing! So amazing that by the time I got back to the kitchen from shooting that morning, it was all gone...
Ingredients:
3 large ripe bananas, sliced
3 eggs
1⁄2 cup milk of your choice (I like almond)
1⁄3 cup coconut flour
2 teaspoons baking powder
1 teaspoon vanilla powder
1 teaspoon ground cinnamon
1–2 teaspoons ground cloves
1⁄2 teaspoon ground ginger
Preheat oven to 180°C (160°C fan-forced). Line a 23cm x 13cm loaf tin with baking paper. In a large bowl mash the bananas until mostly smooth, reserving a few slices to decorate the top. In another large bowl, whisk eggs until pale and fluffy. Add mashed banana and milk, whisk to combine. Sift flour, baking powder and spices into the egg mixture and fold until just combined. Allow batter to stand for 5 minutes before pouring into prepared tin. Arrange reserved banana slices on top. Bake for 55 minutes, or until a skewer inserted in the middle of the loaf comes out clean. Transfer to a wire rack and cool in the tin for 10 minutes before lifting the slice out with the baking paper onto the rack. Allow the slice to cool for a further 20 minutes before serving. Store in an airtight container in the fridge for up to 4 days.
BIO
Polish-born health coach, blogger and cookbook author, Martyna has worked as a recipe developer and food photographer for a number of local and international publishers and brands. She is a regular wholefood columnist for the Australian Nourish magazine. Martyna’s website, social media and cookbook, The Wholesome Cook (HQ, 2017), offer a mix of low sugar real foods and occasional indulgences adaptable for various dietary needs, for a sustainable and balanced lifestyle.
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