Banana Bread

My friend, "Chef Erika", makes the most wonderful banana bread, which I have done my best to adapt to fit within the detox rules. So while it may surprise you that this would be detox friendly, this recipe is, and it is actually quite nice (though of course it will never be as sumptous as non-detox banana bread). Naturally, I would not recommend that you eat this daily through the detox period; rather consider it more of a treat for the weekend maybe!

If you find it a bit dry, I recommend having it with a bit of ricotta cheese spread over it. When it is a few days old you can toast it and that will 'freshen it up' a bit.

As with all baking, I recommend following the measurements and the process steps quite closely as it often tends to go wrong if one does not.

Ingredients
1½ cups buckwheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½  teaspoon ground cinnamon and a dash of ground nutmeg
¼ cup honey (or other PH neutral sweetener such as Stevia - which is not available in the UK - or Xylitol)
2 tblsp hazelnut oil
1 large egg white
1 large egg, at room temperature
4 very ripe large-sized bananas, pureed (you should end up with a little more than a cup of puree)
½ cup half-fat crème fraicheSeeds from ½-1 vanilla-pod. You can also use ½-1 tsp vanilla extract but some of these do have a bit of alcohol in them so if you want to be 100% pure use vanilla pod instead
Zest of one lemon½ cup chopped nuts (I used walnuts but you can use whichever nut your prefer - pecans are also very nice because they are soft)

Process
1. Preheat the oven to 180C. 
2. Sift together in a bowl the flour, baking powder, baking soda, salt, cinnamon and nutmeg. If you use stevia or xylitol as sweetener, mix that into this mixture as well.
3. In a large bowl, mix together the hazelnut oil, egg white, egg, banana puree, sour cream and vanilla. If you use honey as sweetener, mix that into this mixture as well.
4. Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed. Add in the nuts and stir until just combined, but don't over-stir: stop when any traces of flour disappear.
5. Scrape the mixture into an oiled bread-form (I use hazelnut oil) and bake for 35-45 minutes (until the center feels lightly-springy and just done). 
6. When done, remove from the form and leave to cool on a wire rack.