You can ferment anything to give it extra nutrients and in this recipe, we use fermented bananas. If you are looking for a healthy banana loaf this is a great one to try! This recipe uses fermented bananas in a beautiful way and is absolutely delicious. It was brought to us by Lisa in the Gut Health Guru’s Facebook Group!
4 medium bananas fermented in first ferment water kefir for a minimum of 48 hours. The total weight going into the mixer tends to be around 400g. If it’s less than that, you can top it up with some of the banana kefir water.
1.5 tbsp(30mL) flaxseed
1 generous tsp ACV or Lemon Juice
3cm knob fresh ginger (optional)
Decent pinch of salt (adjust to your taste)
1/4 - 1/3 cup of coconut cream
3/4 cups coconut flour
1 generous tsp of bicarb soda
Put the bananas, eggs, flaxseed, ACV, ginger, and salt in a blender/mixer and mix on high until a smooth batter. (Thermomix Speed 9 - 30 secs)
Add 1/4 - 1/3 cup of coconut cream and mix on medium speed for a few seconds until combined. (Thermomix Speed 5 - 3 secs)
Add 3/4 cups coconut flour and 1 generous tsp of bicarb soda. Mix on medium speed for no more than around 3 seconds. You want the flour completely combined with the batter but not over mixed. (Thermomix speed 5 - 3 secs)
Pour with the aid of a spatula into a prepared tin and bake for 1hr to 1hr 15mins on 170-175C fan forced.
- Add whatever spices you like if not following a low oxalate diet! Cinnamon is great but high oxalate. You can also use food grade essential oils to flavour baked goods to get the flavour without the oxalate/histamine issues.
This loaf isn’t overly strong in banana flavour because they have been fermented. And can be used in sweet or savoury ways! It is a beautiful way to use these fermented bananas and make your banana loaf a little healthier than your typical banana bread! Share your creations with us in the Gut Health Guru’s Facebook Group!