by Isis du Jour January 01, 2017


Bananas are such a great gift from nature! They contain so much more than what you would think of them in the first place.
I literally eat a banana every day and also think it is the perfect 'snack'  to take with you on the road.
When I make my morning oats, I mix it with a banana. When I am doing a work out in the morning before having breakfast, I eat a banana. When I am teaching an evening yoga class and need a bit more energy; I snack on a banana.
And don't you agree that this piece of fruit looks totally stylish in your handbag ;)

Not only I am hooked on eating this fruit plain, on its own, but I also love all different recipes with bananas as the main ingredient. I still can't get enough of a great banoffee pie, which was introduced to me first during my travels in India. It was a left over from the British colonial time and quiet often I saw it on the dessert menus in those little Indian restaurants. 
I also remember from my travels in India, that there were so many different types of bananas. Each region and each season had its own type of banana, different in shape, color and taste.

But enough about that. For know I would like to share with you my favourite recipe of the last few years: Banana Bread.
I make it very often, sometimes even every week and I always add different ingredients to it, depending on what I have left in stock or what I feel like using this time.
It is a great snack to enjoy with your cup of tea, but also a healthy snack for children. My little son loves this so much and I don't have to feel guilty giving him a treat like this. So enjoy your own banana bread and don' t be shy to experiment with the ingredients.

Banana breadBanana Bread 

  • 3-4 large ripe bananas
  • 200 grams self flour
  • 1/2 (100 ml) cup almond milk
  • 6 large dates (Medjool)
  • 1 hand full of walnuts
  • 1 tablespoons of coconut oil
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • 1 tablespoon of chia seeds
  • 1 small hand full of raw cacao nibs
  • a pinch of salt

1) Preheat the oven to 180 degrees Celsius
2) Grab a scale tin and cover the inside with baking paper (or some coconut oil)
3) Mix the flour, baking powder, cinnamon and salt in a large bowl
4) Remove the seeds from the dates and let them soak in warm water for a few minutes
5) Peel the bananas and mix them together with the soaked dates
6) Mix the flour together with the banana/date mixture
7) Add the cinnamon, walnuts, chia seeds and tax cacao nibs and stir all together
8) Pour the batter into the cake tin and leave it in the oven for 45-60 minutes
I always check a few times to see if the cake is ready. The best way is to check with a small stick or fork and test if the inside is cooked. I prefer it not to get to dry, so it may still be a bit sticky inside.
9) Remove the cake from its tin and let it cool before serving.
The cake stays lovely for a few days if you keep it well wrapped in kitchen foil or in a container. Also a good way to preserve it longer, is to keep small portions in the freezer and just take them out when you feel like snacking.

Tip: You can always add more dried fruits like figs, apricots, raisins or cranberries. Or you might want to try some coconut flakes or tablespoon of almond flour to give it some more bite.
Enjoy your happy & healthy snack!

Isis du Jour
Isis du Jour


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