I’ve never baked banana bread before, but my son is absolutely crazy about bananas for the moment, so I decided to bake a marbled version, with – of course – courgette taking the place of the butter. Here is the recipe:
130g sugar or xylitol
140g mashed banana (the riper, the better)
200g grated courgette
100g rice flour
110g other flour (today I used chestnut, quinoa also works)
2 tsp baking powder
0.5 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp mixed spice
A sprinkling of salt
4 tbsp cocoa powder
extra oats and chopped pecans for the top
Preheat the oven to 180C.
Beat the eggs and sugar for 5 minutes until fluffy (with a handheld mixer or in a standing mixer).
Add the mashed banana and grated courgette and beat to combine.
Add the flours, salt, and baking powder and mix again.
Divide the mixture into two equal parts. In one part add the mixed spice and cinnamon, in the other add the cocoa powder.
Add spoonfuls of the different mixtures to a lined bread tin until all the dough has been used up. Take a knife and swirl it through the mix so more patterns form.
Add the oats and chopped pecans on top.
Put the cake into the oven for 40-45 mins.
Let cool on a metal rack before cutting up and eating with a big dollop of cream.