Hello good people! I am finally back with a new post. It has been far too long, I know. I have missed this little piece of my life so much, but unfortunately it has had to take a back seat while I made other massive changes to our lives. A bit more about that to come, but first, will you look at this tastiness! I have been playing with this recipe for a little while & am now delighted with the results. I just love a good slice of Banana Bread on any occasion. Add Cream Cheese Frosting & I am one happy little foodie! Best of all it is both gluten & lactose free for all those sensitive tummies out there that just want to have their cake & eat it too!
So, somewhere in between my last post & this one, I have managed to start my own little fledgling food business! I was struggling with going back to my old corporate life post-children – my heart just was not in it anymore. What I truly wanted to find a way to work for myself, doing what I love most, cooking & offering food that would suit most any dietary need. No small task, with lots of hard yards going into the set up & now the operation, but I have put my money where my mouth is & I.AM.DOING.IT!
My new venture is called Let them eat Crepe!, a mobile food business the serves specialty gluten & dairy free crêpes, loaded with seasonal fresh fillings, both sweet & savoury. Along with my partner J-man, we are out there flipping crepes every week to feed hungry market & event goers.
The business is a small start up, operating from a little red marquee at local markets & events, with big plans to become a thriving business travelling the region in our refitted vintage Carapark Caravan serving our delicious crepes far & wide!
Keep everything crossed for me – I am working hard to succeed & loving getting out there & sharing my love of cooking & food with our customers. So far, so good, people are loving our offerings, telling others & coming back for more. Small steps, but we are making progress & can’t wait to see where this journey takes us. Feel free to check out our website & social media pages & follow along!
Alright, back to the baking, here’s how to make this glorious Banana Bread …
- 280ml lactose free plain yoghurt
- 1 teaspoon bicarbonate of soda
- 100g coconut oil, softened
- ⅔ cup unrefined sugar - (I use Rapadura)
- 2 large eggs, room temperature
- 2 cups gluten free flour mix, or store bought mix you prefer
- 2 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 1 pinch sea salt
- 1 cup ripe banana, mashed - (about 3 large)
- 250 grams lactose free cream cheese, room temperature
- 1 cup icing sugar
- 1 teaspoon vanilla extract
- Pumpkin seeds (pepitas)
- Preheat your oven to 180oC (non fan forced).
- Grease and line two loaf tins, about 10 x 18cm. (You can use a large square or round tin, but cooking time will vary - more like 65 - 70 minutes)
- Using a large bowl, mix together the bicarb soda & yoghurt - leaving it for at least 5 minutes so that bicarb can work it's frothy magic.
- Add coconut oil, eggs & sugar to yoghurt mix, stirring until well combined.
- Using a medium bowl, sift together flour, baking powder, salt & cinnamon.
- Gradually add the wet ingredients to the dry, folding through gently until just combined.
- Add the mashed banana & fold gently through.
- Divide the batter as evenly as you can between the cake tins.
- Cook for 35 - 40 minutes, or until skewer comes out clean from the middle of the cake.
- Leave in tins to cool for at least 10 minutes before turning out on a cake rack to cool.
- Using a medium bowl, mix the cream cheese, icing sugar & vanilla extract until well comb8ned.
- Spread over cooled banana bread using a flat knife or spatula.
- Sprinkle with pumpkin seeds to garnish.
Can be refrigerated for up to 5 days.
I hope you enjoy this recipe as much as we do! These disappear very quickly in our house – it’s a good thing there are plenty of ripe bananas around this time of year to use up in delicious ways such as this!
How are you starting your 2016? What challenges are you taking on that you are excited about?
Cook! Eat! Enjoy! xx