Paraoa Panana – Banana Bread

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It is Infant Massage time again and that means bringing out the old favourites as well as a few new recipes to keep those parents nourished.  I love teaching the classes and seeing all the little ones soaking up good massage vibes as well as the parents enjoying my baking. It is definitely one of the best bits of my job ……. and as for themselves as they always get the left overs, so they think it is the best bit of my job too!

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Infant Massage in action last year

Last week was the first session and I decided to go for good old Banana Bread (Paraoa Panana in Māori).  This recipe is a repeat however it really is so easy and so yummy that it is worth bringing it to the foreground again 🙂  I found this particular little treasure in a free magazine from a local health shop a few years back and since our bus-hold (thinking this is our version of house-hold) love banana bread it has been a very well used recipe.

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A few pieces left over for themselves

It comes from a book by Daisy Dagg and Amber Vito called Kai for Kids eBook and while the original recipe had half honey and half maple syrup in it we have just replaced the honey with all Maple Syrup without much change to the flavour.  I’m sharing the gluten version this time however we have used GF flour with success in the past (see post from Feb last year) …. in fact the only reason I’m not baking it for the class with Gluten Free Flour is so that I won’t scoff all the left overs this time!! 😉

Paraoa Panana (or Vegan Banana Bread)

1 Cup Wholemeal flour

3/4 Cup self raising flour (or regular white then add 1 tsp baking powder to the recipe)

1/3 C melted coconut oil

1/2 C pure maple syrup

4 mashed bananas (large)

1/2 C shredded / desiccated coconut

2 Tb chia seeds

1/2 C rice milk (or other milk alternative)

1 tsp baking soda

1 tsp vanilla essence

1/2 tsp cinnamon

  • Melt coconut oil in a pot and stir in the maple syrup, rice milk, vanilla essence and mashed banana
  • Add in the chia seeds and stir well
  • Add in all the other dry ingredients and mix until blended well
  • Pour into a baking paper lined tin and bake at 180 Celsius for around 35-40 mins or until a cake-tester (skewer) comes out clean.
  • Cool and Enjoy 🙂

Hope this finds you surrounded by those who love and believe in you, enjoying the present moment and nibbling on something nice.

Arohanui

Y

www.becominghealthy.co.nz

GF, Dairy and refined Sugar free Banana Cake

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Many years ago in Ireland I purchased a great book ‘Eat with Joy on a Wheat-free Gluten-free diet’  By Ann O’ Dowd Fogary.  Since then I have used and loved her book – carrying it across countries – partly because 50% of the recipes are also dairy free and mostly because her recipes are so yummy and adaptable.

In cupcake form which is easier when heading out with the kids.

In cupcake form which is easier when heading out with the kids.

This recipe is an adaptation of her Carrot Cake recipe and it is one that I regularly make.  It doesn’t rise huge amounts so I usually use a loaf tin to bake it in or it can be made into cupcake size cakes. If you are making the cupcakes I haven’t actually timed it sorry as I just go with smell and a test – usually around 12-15 mins though:) So without further ado here is the cake recipe.

GF, Dairy and refined Sugar free Banana Cake

100 gm rice flour

25 gm cornflour

1.5 tsp GF baking powder

2 eggs

75 gm runny honey

100 gm coconut oil

2 tsp ground ginger

2-3 mashed bananas

  • Melt the coconut oil and honey together
  • Add the dry ingredients
  • Add the eggs and banana
  • Mix well to ensure no lumps
  • Pour into a lined loaf tin or patty tins if making cupcakes
  • Bake at 190 C for 30-45 mins (cake) or until a cake tester comes out clean.
  • Enjoy

Hope this finds you filling your bodies with delicious healthy goodness.

Arohanui

Y

www.becominghealthy.co.nz