Skip to content

Muuuuuummmm….there’s nuthin to eeeaaat…..

April 10, 2013

banana bread

Haha! How often do you hear that in your house?

In our house, with 2 teenage boys it happens a lot! But this week I decided that we would “eat down” the house for a while as I was so busy with work to do a regular (read, daily) shop.

Do you ever do this? Refuse to go shopping and eat up everything lurking in the back of the pantry & freezer? It’s amazing how long you can survive. Especially when, at first glance, there really doesn’t seem to be much food there at all.

In a normal week I would buy food nearly everyday. There is always a shortage of apples or spinach or milk or…..chocolate…. Now, as you know, I’m not a milk drinker, I make my own chocolate and rarely eat an apple these days so it is a quest purely to keep everyone else in the household happy. Hmmm, I should do this more often!

Even my husband was lingering at the pantry door, wondering how we were going to eat dinner!! He was surprised when the pasta fagioli appeared, and then the pesto risotto, and then the vegetable slice. There was also frozen osso bucco to defrost, and chicken thighs to eat up out of the freezer.

Cans of tuna were taken for lunch and  lots of boiled eggs – my favourite all time snack & meal in one!

The whole week then became a challenge to eat EVERYTHING in the cupboard – what was I going to do with some residential bottled apple puree, a lone frozen banana, and a jar of olive tapenade gifted to me?

The frozen banana became a nut-free banana bread. The apple puree transcended into a lemon & apple slice. Yum! Still working on the tapenade – I’ll probably stir it through some pasta tomorrow! Then I’ll see you at the shops!!

Nut-free Banana Bread

This was sooo easy, bung everything in to your TM or food processor and mix on SP 5 for 20 seconds…..

40g tapioca flour
35g coconut flour
2 teaspoons baking powder
4 eggs
1 large banana (130g)
80g softened butter or coconut oil
pinch nutmeg
2 tabs rapadura sugar (I used 1 teas stevia powder)
pinch salt
1 teas apple cider vinegar
Pour into a lined loaf pan and bake on 160ºC for about 30 minutes.
In the picture, I spread my banana bread with banana butter. Get the recipe here. It’s delicious!!
* This does not toast well – it stays moist for a week but when toasted, tends to fall apart…
2 Comments leave one →
  1. April 13, 2013 4:05 pm

    Are the quantities of flour correct? It just looks like a tiny amount of flour

    • April 20, 2013 8:11 am

      Yes, that’s right. Coconut flour is very absorbent so you only use a 1/3 of normal flour and tapioca starch is very light!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: