Food and memory. They have such strong ties. And I have noticed that some foods really take me back to distinct times of my life. There are some vittles that match with wherever I was at that moment, things that were so, so good at the time (and felt just right) but that I never even think to eat anymore. Garlic bread and vegetable soup will forever see me being newly in love and living in a little cottage high up on the side of a lush green mountain, with snow and hail tinkling down the chimney. Falafels bring me right back to festivals in the bush wrapped up in a blanket, eaten alongside a spicy cup of chai. There are strong memories of an apple and honey tart that my Dad and I only ever made once, when I was around 6 or 7, but that I vividly remember sticking my finger into to taste the honey as it sat on my lap in the car, on it’s way to friends down the road.
I never grew up eating banana bread but as a little family we have eaten our fair share these past few years, with friends bringing over loaves when coming for a play or a slice being shared between the little ones at the local cafe, so I guess in some ways banana bread could belong to part of this time. As a mum or dad or a friend or a neighbour, a good banana bread recipe can be a very handy thing to have and two recipes (for variety) are even better. If you can hide some vegetables in there you get bonus points, which is how this Zucchini Banana Loaf was born.
I first had this yearning for some kind of zucchini loaf after seeing Kate from Lunch Lady make a delicious looking one with her abundance of zucchini over the summer. We didn’t grow zucchini (courgette) this year, so never had a glut hanging around to make some with, but because of the late Winter a lot of these summer staples have hung around much longer than usual. Last week, I found a bag of end of season zucchini on special at the organic shop… the last few little ones of the season just perfect for my wishes of a zucchini loaf.
While I love tucking into a slice of banana bread or sweet zucchini loaf, I don’t want to think about how much sugar might be in a piece from a cafe. My version is low on sugar and without gluten, but super yummy and homely, and great for a picnic or lunchbox. Yes, there is hidden green-ness, so a slice of this makes excellent morning or afternoon tea material or can be another option for kids instead of a sandwich. Spread it with some butter or not, take it into your day or on an adventure, and create some good memories.
I guess this is part of a new food tradition. Not something I am passing on but something we are creating to remember together. I wonder which food memories will stick fast for my children and take them back to the times of their lives…
Zucchini and Banana Loaf
inspired by both Lunch Lady and Smitten Kitchen
Just a sweet and tender loaf that cuts, keeps and transports well. It makes your house smell spicy and warm, and will fill your kids (or yourself) with goodness.
50 – 60 minutes • makes 2 loaves
1 banana mashed
3/4 cup olive oil
2 eggs
1 tablespoon vanilla paste
+
2 cups (300g) buckwheat flour
1 cup (170g) xylitol (can be substituted with coconut sugar, brown or raw sugar)*
1 cup (80g) almond meal
2 tablespoons (25g) ground linseed
1 1/2 teaspoons baking powder
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of salt
+
2 – 2 1/2 cups (280-350g) grated zucchini – about 2 medium zucchini/courgette
+
2 small bananas sliced (optional) for topping, one for each loaf
Preheat your oven to 180° C/ 160° C fan forced/ 350° F/Gas mark 4. Grease and line two loaf tins with baking paper.
In a medium bowl whisk together the mashed banana, olive oil, eggs and vanilla paste until well combined. Using a wooden spoon fold through the dry ingredients until well mixed, then fold in the grated zucchini.
Divide the mixture between the two loaf tins, topping with the sliced banana if desired, and bake in the oven for 40-50 minutes (rotate halfway through if the heat in your oven is a little uneven) until golden on top and a skewer inserted into the middle comes out clean.
Allow to cool slightly in the tin before turning out. Enjoy warm or cool, with a slather of butter or nut butter, or on it’s own xx
* If you are following a low FODMAP diet and want to make this FODMAP friendly then simply replace the xylitol with your preferred sugar.
Zucchini Banana Loaf
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Loading...Ingredients
- 1 banana mashed
- 3/4 cup olive oil
- 2 eggs
- 1 tablespoon vanilla paste
- 2 cups (300g) buckwheat flour
- 1 cup (170g) xylitol (can be substituted with coconut sugar, brown or raw sugar)
- 1 cup (80g) almond meal
- 2 tablespoons (25g) ground linseed
- 1 1/2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 2 - 2 1/2 cups (280-350g) grated zucchini - about 2 medium zucchini/courgette
- 2 small bananas sliced (optional) for topping, one for each loaf
Instructions
Preheat your oven to 180° C/ 160° C fan forced/ 350° F/Gas mark 4. Grease and line two loaf tins with baking paper.
In a medium bowl whisk together the mashed banana, olive oil, eggs and vanilla paste until well combined. Using a wooden spoon fold through the dry ingredients until well mixed, then fold in the grated zucchini.
Divide the mixture between the two loaf tins, topping with the sliced banana if desired, and bake in the oven for 40-50 minutes (rotate halfway through if the heat in your oven is a little uneven) until golden on top and a skewer inserted into the middle comes out clean.
Allow to cool slightly in the tin before turning out. Enjoy warm or cool with a slather of butter or nut butter, or on it’s own xx
Notes
• Gluten Free • Grain Free • Refined Sugar Free • Dairy Free •
For this recipe you will need: a medium size bowl, whisk, wooden spoon + 2 loaf tins lined with baking paper
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June 2, 2021
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May 12, 2021
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May 7, 2021
2 Comments
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