Holiday over and we came back to an empty fridge. Well, almost, as I did find a good size chunk of reasonably fresh ginger. There were also 2 very ripe bananas and 1 pear in the fruit bowl. After a little rummaging in the kitchen cupboards I realised I had enough ingredients to make this super healthy, simple breakfast bread.
This recipe does not use any refined sugar or white flour. Although I eat brown bread every day I must admit I was a little unsure about using wholemeal flour in this sweet bread recipe thinking it might make it heavy and stodgy. Just a silly idea of mine. Thank goodness I decided to go for it anyway! This bread is light and fluffy, and I actually think the wholemeal flour adds flavour and depth plain flour never could.
This bread doesn’t take very long to make but you can further reduce preparation time by making the fruit mixture ahead of time. Then all that’s left to do is combine it with the other ingredients and pop the whole thing in the oven.
2 tablespoons finely chopped fresh ginger
1 large pear, peeled, chopped
1 and 1/2 ripe banana, mashed
2 tablespoons honey
2/3 cup strong wholemeal bread flour
2/3 cup ground almonds
3 tablespoons coconut oil
1 teaspoon baking powder
In a saucepan combine the ginger, pear, banana, honey and coconut oil, cover and simmer for 15 minutes. Remove from the heat and leave to cool.
Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a 23 x 13 cm loaf tin with non-stick paper and set aside.
Combine the flour, ground almonds and baking powder and stir thoroughly. In a separate bowl whisk the eggs for about a minute, add the fruit mixture (once cooled) and stir well to combine. Add the dry ingredients and stir well. Pour the mixture into the tin and bake for 1 hour.