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Not Quite Banana Bread

Name: Not Quite Banana Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12
Ingredients: 2 large, very ripe bananas; 1 cup grated parsnip (about 150g or 2 parsnips); 4 eggs; ⅓ cup coconut oil; 2 tablespoons full-fat coconut milk; 2 teaspoons pumpkin spice mix (or 1 ½ teaspoons cinnamon and ½ teaspoon ground nutmeg); ½ teaspoon ground cardamom; 1 teaspoon pure vanilla extract; 2 tablespoons chia seeds stirred into 1 cup of water and soaked for 1 hour; ½ cup coconut flour, sifted; ¼ cup buckwheat or quinoa flour, sifted; 1 ½ teaspoons baking powder; pinch of sea salt; 1 small, thin parsnip, halved lengthways; 1 tablespoons buckwheat or shredded coconut

Rated 4.4 stars by 12 users

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Bananas. Sweet, soft, delicious… and kind of high in fructose.

But that doesn’t mean we miss out on their potassium-rich goodness. Like all fruits with a higher fructose content, we pair them with healthy fats and protein to cushion our insulin response… and we eat them with vegetables, too.

Vegetables… and bananas?! Not as weird as you’d think. In World War II, when ratios were scarce, housewives used to mash up boiled parsnips with sweet spices and pass them off as exotic bananas.

While we’re not going that far, the principle is not a bad one. Our recipe for Not Quite Banana Bread in I Quit Sugar: Simplicious uses parsnips to bulk out the loaf and inject some extra nutrition in your brekkie (parsnips are high in anti-inflammatory compounds).

With their sweet and nutty flavour, nobody will be able to guess there are actual veggies in there, especially you slather it with butter and toast under the grill. Yum!

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Ingredients

2 large, very ripe bananas
1 cup grated parsnip (about 150g or 2 parsnips)
4 eggs
⅓ cup coconut oil
2 tablespoons full-fat coconut milk
2 teaspoons pumpkin spice mix (or 1 ½ teaspoons cinnamon and ½ teaspoon ground nutmeg)
½ teaspoon ground cardamom
1 teaspoon pure vanilla extract
2 tablespoons chia seeds stirred into 1 cup of water and soaked for 1 hour
½ cup coconut flour, sifted
¼ cup buckwheat or quinoa flour, sifted
1 ½ teaspoons baking powder
pinch of sea salt

To garnish

1 small, thin parsnip, halved lengthways
1 tablespoons buckwheat or shredded coconut

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Directions

Preheat oven to 180 degrees. Grease and line a 23cm x 13 cm loaf tin with baking paper.
Place the bananas, grated parsnip, eggs, coconut oil, coconut milk, spices and vanilla in a food processor and process until smooth. Add in the chia seed ‘goo’ and pulse to combine. Transfer mixture to a large bowl and fold through the flours, baking powder and salt until just combined.
Transfer to the prepared tin and top with garnishes. Place into the oven and bake for 1 hour, or until cooked - a skewer inserted in the middle should come out clean. Check after 45 minutes, and if the top is browning too quickly, cover with foil.
Let the loaf sit for 5 minutes then transfer to a wire rack to cool. Slice and serve.

Recipe Note

Store the cooled bread in the fridge for up to 5 days, or freeze (place individual slices between baking paper) for up to 3 months.

8 Comments

With their sweet and nutty flavour, nobody will be able to guess there are actual veggies in there, especially you slather it with butter and toast under the grill. Yum!

8 comments

Questions, swaps and tips from people who've made this.

Sara5 Sep 2022

Is it necessary to use all the different flours or can I just use plain flour?
Also, can I omit the vanilla extract?
I Quit SugarIQS team5 Sep 2022

Hi Sara! Yes, you can use plain flour instead – just keep in mind the ratio is 1 cup of regular flour for every 1/3 cup of coconut flour, and 1 cup for every 1/4 of buckwheat flour. Yes, feel free to omit the vanilla, the recipe will still work without it. Happy baking!
Leanne23 Mar 2023

Can we leave out parsnip or substitute it for something else?
I Quit SugarIQS team23 Mar 2023

Hi Leanne! Rutabagas, turnips, carrots and parsley root all work well as substitutes – they’re quite similar in texture and taste, though you might notice a slight difference in flavour profile depending on which you choose. Happy baking!
Kelly15 May 2023

Could you replace the chia seed goo with eggs to up the protein?
If so how many?
I Quit SugarIQS team15 May 2023

Hey Kelly, yes you can replace the chia with egg – we recommend using 2 eggs in place of the chia goo. Happy baking!
Christeen26 Sep 2023

Can I use olive oil instead
I Quit SugarIQS team26 Sep 2023

Hey Christeen, yes you can use olive oil, the flavour will change but it will still be delicious! Happy Baking!

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Not Quite Banana Bread

Not Quite Banana Bread

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Ingredients

To garnish

Directions

Recipe Note

8 comments

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