Recipes
Banana Bread
Mar
Banana bread is magic! Simple as that and even simpler to make. How amazing it that you can make such a delicious loaf with incredibly healthy ingredients. I’ve loved having it for breakfast or as a snack. I have it on its own or with a spread of fruit preserve or homemade chocolate spread. The ripe bananas make it naturally sweet, moist and the texture perfectly soft. It’s also great to have in the house to share with friends or family because who doesn’t love banana bread! You’re definitely going to love this!
Print
Ingredients
3 medium ripe bananas
½ tsp vanilla extract
1 flax egg (mix 1 tbsp of fall seeds with 2½ tbsp water)
3 tbsp coconut oil
155g unrefined cane sugar
2-3 tbsp honey (optional)
3½ tsp baking powder
3/4 tsp sea salt
½ tsp ground cinnamon
180ml unsweetened almond milk
137g almond meal
200g gluten free flour blend (available at Healthy U)
110g gluten free oats
Directions
- Preheat oven to 175C and line a 9×5-inch loaf pan with grease-proof paper.
- Mash the bananas in a bowl until smooth. Add all the ingredients until the almond milk and whisk vigorously to combine. Lastly, add the almond meal, gluten free flour and oats and stir.
Pour the batter into the prepared tin and bake for 1 hour to 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top. - Let it cool completely before cutting or it will be too tender to hold form.
- Serve it with jam, honey or homemade chocolate spread. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.