Broccoli Banana Bread (yes, really)

I had a surplus of ripe bananas in the fruit bowl and too many broccoli heads in the fridge. There sprung forth the unimaginatively named Broccoli Banana Bread.

Broccoli Banana Bread jazzed up with a Mixed Seed Top

I suggest the tasting come before the naming so as not to prejudice what is actually nothing more than a supercharged banana bread!


My husband (the first to taste test) eyed the beautiful slice with suspicion, poking cautiously at the tiny flecks of green. "Courgette? Spinach? Kale??" he guessed. To which I told him to just eat it! It was a thumbs up from the whole family. Add honey if a sweeter taste preferred but I omitted it.

Broccoli Banana Bread

Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Makes 1 loaf

Ingredients:
1/2 cup cashew nuts
2 ripe bananas
2 cups broccoli
4 eggs
1/2 cup coconut flour
1/2 tsp bicarbonate soda
1 tbsp cinnamon
1 tbsp vanilla extract
pinch of salt
Optional: 1/4-1/2 cup honey

Instructions:
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. Line a loaf tin with baking parchment.
3. Add cashew nuts to food processor and blitz until finely chopped.
4. Add broccoli and banana and continue to process.
5. Add flour and process.
6. Add eggs, vanilla, salt, cinnamon, bicarbonate of soda and process until well combined, scraping down sides of processor if necessary.
7. Transfer to prepared loaf tin and bake in oven for 45-50minutes, or until cake springs back to the touch and skewer inserted comes out clean. The top should be lightly golden.

8. Allow to cool for 5minutes in tin before transferring to a cooling rack to cool before slicing.
9. Best stored in a fridge when completely cool (loosely wrapped in kitchen paper in an airtight container).