This is just a very tasty recipe – gluten-free nut&fruit banana loaf

Hey there!

 

There is this one very typical Swiss fruit bread I absolutely love and I recently really felt like eating a piece of this wonderfully sweet bread basically consisting of more dried fruit and nuts than actual bread. As I had a bunch of overripe bananas lying around in the kitchen I decided to make a little mash up of the amazing fruit bread I was thinking about and my fave thing ever, banana bread.

 

I basically just added all of my favourite nuts and dried fruit plus some buckwheat flour and shredded coconut to create this amazing treat. I went with dried figs and dates for the fruity part and almonds, hazelnuts and pecans for the nutty part. Then I also decided to throw in some lucuma for a tad more sweetness. Other than that I didn’t add any other additional sweeteners as the batter already tasted quite sweet by just adding the bananas and the load of dried fruit. And I definitely made the right decision as it turned out deliciously sweet with the slight coconutty flavour and of course loads of crunch from all the nuts. Absolutely scrumpious!

 

So I’m not going to continue talking as I just honestly cannot think of anything else of importance other than the recipe to create this yummytummy deliciousness aka vegan and gluten-free nut&fruit banana loaf

 

 

This makes enough for a small loaf tin (15x8x5), if you are using a regular sized loaf tin make sure to double the recipe.

 

 

• 65g buckwheat flour
• 30g shredded coconut
• 1tsp baking powder
• ½ vanilla bean
• ¼ tsp cinnamon
• 2tbs lucuma
• 2tbs soy milk
• 1tbs chia seeds mixed with 3tbs water
• 2 bananas, pureed
• 5 figs
• 5 dates
• 1/4 cup almonds
• 1/4 cup pecans
• 1/4 cup hazelnuts
• 1 mini banana, halved (optional)
• coconut oil for greasing your loaf tin

 

 

1. Preheat your oven to 180°C.
2. Roughly chop up your almonds, pecans and hazelnuts. Also chop up your dates and figs and put it all aside for later.
3. Add the buckwheat flour, shredded coconut, the seeds of ½ vanilla bean, cinnamon and lucuma into a mixing bowl. Mix up the dry ingredients.
4. Add the pureed bananas, chia seed water mixture and soy mil to the dry ingredients and mix until well combined.
5. Stir in your nuts, figs and dates. Make sure to keep approximately 1-2 tbs of nuts aside to use for topping the bread later on. You’ll end up with a rather sticky batter.
6. When your nuts and dried fruit are evenly distributet through the batter grease a loaf tin with coco nut oil and then transfer the batter into the loaf tin and spread it out evenly.
7. Top with the halved mini banana and the remaining nuts.
8. Bake for 20 minutes or until a toothpick stuck in the middle comes out clean.
9. Let your fruit and nut banana loaf cool completely and then remove it from the tin, enjoy!

Voila, it’s actually such an easy recipe and perfect to prepare on the weekends to have for breakfast during the following week. I personally love smothering mine with some kind of nut butter, such as tahini, almond butter or just plain peanut butter. However this would probably also taste great with some kind of vegan or non-vegan butter. Fun fact about me, I cannot stand the taste or smell of butter. I don’t care if it is plantbased or regular butter, I just absolutely do not like the taste, always have and probably always will.
Anyways, now that you all know that I don’t particularly like butter, well I’d say I detest it to be truly honest I suggest you head over to your kitchen, get out the ingredients and start baking this yumminess and by all means, if you like the buttery flavour, go for it, smother it on there. Otherwise, stick with the nut versions, just like I do it.

 

Wishing you all a wonderful start into the new week tomorrow.

Bisous