Evie is back and baking us Banana Bread

Hi Everyone

I'm back from my month in Australia and New Zealand and ready to pick my blog up again. Big thanks to Julia, Audrey and Sara for filling in - it would be great to see you guys posting your dishes in the main group if you made any of the guest dishes! Good too to see a slow cooker recipe so thanks Audrey for that, I don’t have a slow cooker so I don’t blog about them, but I know lots of you guys do so hopefully you found that one useful. Also sorry for the lack of blog last week, I thought I'd be fine to cook the day I got home errr no.

So what did I eat while I was away that I can share? Well do you know what guys, I learnt nothing new, well nothing clean other than in Oz and NZ burgers come with beetroot and an egg! That’s clean but not something I really want to fill a blog with. I learnt a few new frozen yoghurt flavours and sickly sweet toppings (yum!) and tried some delicious new cheeses in fact a lot of delicious new cheeses but in terms of what I can share with you in the guidelines of MC&L not really a lot. I think that is because 1: I went to western countries, so the menus are not too different to what is available in the UK, 2: I've learnt a lot about clean food and most likely 3: the world is a much smaller place with the internet, Asian and other 'foreign foods' supermarkets. 

Anyway all that aside one thing I did see a lot in Australia and ate was banana bread, as such I'm going to do a clean banana and walnut bread today. It’s also my first sweet blog. I've recently gotten into agave nectar yum! For those coming to the retreat, we'll talk a bit about it and have food with it in for you to try. In fact I think we might just have to have an afternoon tea MC&L style. Eeeeekkk excited!

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I got this recipe from an American app so it uses the cup measurement. If you don't know what a cup is try using a traditional tea cup, or as I did the inside of my protein shaker (although if you want to be more exact a cup is equivalent to 284 ml.) Now I feel that I'm about to go through a baking phase and American books and websites are so ahead on the clean cakes I'll be making a trip to Lakeland this weekend to buy a cup measurer.

You will need: 

  • 2 cups ground almonds (sometimes called almond flour or almond meal)

  • ¼ cup of protein powder (I used vanilla) 
  • ½ cup oats 
  • 1 heaped tablespoon baking powder 
  • 3 tablespoons agave syrup 
  • 2 teaspoons ground cinnamon 
  • 3 eggs 
  • 1 teaspoon vanilla extract 
  • 3 bananas (mashed) 
  • 1/2 cup crushed walnuts (optional) 
  • Sprinkle of sea salt 
  • Sprinkle of desiccated coconut (optional)
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  1. Preheat oven to 180˚C
  2. Place all ingredients, except salt and coconut in a bowl and using an electric mixer, mix until smooth 
  3. Line a cake tin with a liner or with baking paper (see tip below) 
  4. Pour the batter into the tin 
  5. Take a knife and draw a line down the middle of the mix (it just looks pretty when its baked) 
  6. Sprinkle with the sea salt 
  7. Bake for 35-40 mins until golden brown 
  8. Take out of the oven and sprinkle over coconut, if you want 
  9. Leave to cool for 20 mins and enjoy!

To line a tin, simply cut a bit of baking paper one way as in left of the tin to right, and then cut another rectangle bit from the other sides top to bottom, so they cross in the middle. (YouTube it if need be.)

Why not cut your banana loaf into slices and store in the freezer? Then you can take it out as you need it perhaps take out in the morning for a snack after work before going to the gym or the night need for breakfast. Speaking of breakfast, I'm off to toast a slice of banana bread and have it with lots of delicious organic grass fed butter - a still clean winning breakfast :))

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Until next time, train mean eat clean!  
Evie xxxx