Easy Delicious and Nutritious Banana Bread

So there is someone in this household that always asks for Bananas..... and it then drives me Nuts (or Bananas) that this same person won't eat them. But I love baking so the best option is making Banana Bread. 

I went to find a basic cake recipe and then modified it the way I like it and also trying to make it a bit healthier. So here it goes:

You will need:

4 ripe bananas,

2 table spoons raw Cocoa Nibs (DivineOrganics.com)

2 tablespoons Easy Cook Oats

2 tablespoons chopped nuts (I used Walnuts)

2 tablespoons slivered Almonds (extra for the top)

115 gram /1 stick melted Butter 

150 gram Brown Sugar (white will work too)

2 large eggs

200 grams Flour (substitute from sweet rice flower, from KodaFarms.com)

1 teaspoon Baking Soda

PreHeat the oven to 350 FH / 180 Celsius

Butter a Loaf Pan 8.5 by 4.25 (or similar)

In a bowl mash the ripe bananas (I just used the mixer),

add the sugar and the eggs and beat until nicely incorporated

add the melted Butter and the dry ingredients

(I do this a little at the time)

Mix until all is well combined, make sure you don't beat it to death,

that will make the bread all gummy.

Fill the batter in the prepared LoafPan and sprinkle some Almonds on top, 

then bake for about 60 minutes or until an inserted toothpick comes out clean.

Remove from the oven and let cool. Or eat a warm piece! 

Super yummy any time of the day! 

Gluten Free Lime'n'Blackberry Cake / Recipe

Like I promised, I made my Lime'n'Blackberry Cake again to make sure the recipe works. And boy did it work, the second time around the cake came out just as nice as the first time and I even left out the Xanthan Gum. I read up on the "Gums" and apparently they make a lot of people feel sick.

So no gums in cakes for me!


Here is what you need for this deliciously moist cake:

2 Limes or 1 big Lemon, finely grated zest and juice
200 g soft unsalted Butter (or unsalted margarine)
200 g fine Sugar
4 large Eggs
200 g Flour Mixture (50 g Oat, 50 g Quinoa, 100 g Rice)
1 Tsp Baking Powder
1 container Blackberries (any berries really)
3 Tbsp powdered Sugar
Lemon/Lime juice


In a mixing bowl cream the soft butter until you see it forming little peaks, mix in the sugar, add the lime/lemon zest and juice and then mix in the eggs one by one.

Combine the baking powder with the flour mixture and using a rubber spatula fold it into the butter/egg mixture. Do NOT use a mixer for this, your cake will come out rubbery.

Then place half of the batter into a buttered loaf pan, take the blackberries and add about half of them to the batter. Cover with the remaining batter and then add the rest of the blackberries pushing them into the batter a little.

Place in a pre-heated 350 F oven and bake for 75 minutes or until wooden pick comes out clean. Cover the cake with Foil after about 60 minutes so it doesn't get too dark.

Let cake cool slightly. In the meantime, make a glaze with some powdered sugar and lemon/lime juice (it should have a thick syrupy consistency). Poke little holes in the cake and brush with the glaze while still warm. This way, the cake will absorb some of the syrup and that will add to the nice lemony aroma.

Cool completely and ENJOY!

Tip: you can make this cake with any berries you like, or any other small fruit like cherries!

Gluten Free Lime'n'blackberry Cake