One 23 × 13 cm loaf, about 10 slices, about 75 minutes. A South Indian take on the banana loaf: jaggery, coconut, cardamom and toasted cashews. Fits the weekly loaf rotation.
Before you start
Quantity
Ingredient
Method
oven
Heat to 175 °C. Grease or line a 23 × 13 cm loaf pan.
45 g
cashews, chopped
Toast in a dry pan until lightly golden while the oven heats. Set aside.
Batter
Quantity
Ingredient
Method
3
ripe bananas
Mash in a large bowl.
2
eggs
Whisk into the banana until the jaggery dissolves.
70 g
jaggery, grated (or coconut sugar)
↑
0.6 dl
coconut milk
↑
3 tbsp
melted coconut oil
↑
1 tsp
vanilla extract
↑
120 g
whole wheat flour
Sift over the banana mixture (tip any bran back in).
1 tsp
baking soda
↑
½ tsp
baking powder
↑
¾ tsp
ground cardamom
↑
¼ tsp
salt
↑
50 g
almond flour
Add and fold until just combined.
45 g
rolled oats
↑
15 g
ground flaxseed
↑
toasted cashews
Fold in last.
25 g
unsweetened shredded coconut
↑
20 g
golden raisins (optional)
↑
Bake
Quantity
Ingredient
Method
batter
Scrape into the pan. Bake 50–55 min, until a skewer comes out clean. Cool 10 min in the pan, then turn out onto a rack.
Notes
Toasting the cashews is a small step that carries much of the South Indian flavor.
For more protein, like the other rotation loaves, stir in 30 g dairy-free vanilla protein powder with a splash more coconut milk.
Muffins: divide into a lined tin and bake at 175 °C for 20–22 min.