Banana bread has been one of my go-to things for years when I’m feeling like a bit of squidgy, gooey comfort food. I usually used a recipe which was literally just bananas, flour, eggs and a bit of spice if you wanted it – so great because it’s totally sugar free, with the only sweetness coming from the bananas themselves. But I thought it was time I experimented and made banana bread with a bit of panache and a unique flavour, and so came up with this roasted cobnut banana cake. And it really tastes divine, if I’m allowed to say so myself! What’s even better is that it’s vegan, gluten free and uses a seasonal, local, very English ingredient – cobnuts.
Cobnuts are very similar to hazelnuts and you can find cobnut trees over much of the countryside in Britain. Lots of cobnuts are grown and cultivated in Kent, so you might have heard the term Kentish cobnuts, which some greengrocers and supermarkets offer at this time of year. But you can pick cobnuts straight off the tree (if you beat the squirrels to them) and the best thing about picking them yourself is that they’re free. Wild food is something which seems to have been completely forgotten about in the modern western world – it’s as if people are afraid that if it doesn’t come from a supermarket it can’t be safe or edible. But that’s just not true at all. There’s an abundance of wild food out there for us to gorge on and enjoy, from berries and nuts to mushrooms, herbs and flowers.
You can eat raw cobnuts but roasting them really brings out a delicious, toasted flavour. And by combining them with hazelnut oil, it turns this banana bread into something else. Both hazelnuts and cobnuts are packed with protein, and they’re very high in energy so they’re great for providing an energy boost either in the morning at breakfast or as a snack in the mid afternoon lull which many people suffer from. They’re also a rich source of vitamin E and a load of minerals such as manganese, potassium, iron and zinc. The last thing I’ll say about this banana bread is that it’s super easy to make, so there’s no reason not to like it.
Makes one loaf:
- 6 medium to large bananas (overly ripe is best)
- 1 cup (150g) of brown rice flour
- ½ cup (50g) of ground almonds
- 3 tablespoons of hazelnut oil (if you don’t have any sunflower oil works too)
- 2 tablespoons of coconut oil
- ½ cup of almond milk
- 2 teaspoons of baking powder
- 3 teaspoons of cinnamon
- 1 teaspoon of vanilla powder
- 1-2 tablespoons of yacon syrup/date syrup (optional – I don’t feel the bread needs it but most people seem to have a sweeter tooth than me!)
- A large handful of cracked and shelled cobnuts (if you can’t lay your hands on any use hazelnuts)
Start by preheating your oven to 150°C. Then, crack and shell the cobnuts until you have enough to make a large handful. Simply lay these on a baking tray and roast for about 45 minutes, turning half way through to make sure they roast evenly.
While they’re roasting, mash the bananas and set aside. Then place the flour, ground almonds, hazelnut oil, coconut oil, almond milk, baking powder, cinnamon and vanilla in a mixing bowl. Mix this all together before adding half the squashed banana. Stir this in then add the other half and stir again to make a batter.
When the cobnuts are roasted, remove them from the oven and turn it up to 170°C. Place all the nuts in a pestle and mortar except about 3 for use later. Bash them up into small chunks and then add to the bread batter and stir in until everything’s combined.
Grease a loaf tin with coconut oil and then line the bottom with greaseproof paper before greasing that as well. Then pour in the mixture. At this point crush the 3 remaining cobnuts in the pestle and mortar and then scatter the pieces over the top of the mix.
Bake the bread in the oven for an hour or until a knife comes out clean. You may want to lay a piece of foil over the top about 45 minutes in to stop the top from burning. Finally, remove it from the oven and leave to cool for a few minutes before slicing and enjoying!