I don’t know anyone who doesn’t gaga over banana bread, do you? The inspiration for this recipe came after a few requests from girlfriends for an easy-to-make, healthy banana bread they could enjoy and feed to their little ones too (Tess, Christina and Katie – this one is for you!).
This recipe is not only super easy to make, but it’s also refined sugar, gluten and dairy free. I’ve used a combination of quinoa flakes and coconut flour, both are a great source of protein and fibre, as are chia seeds, which are also a good source of omega 3, while coconut oil is good for our digestive systems and it’s antibacterial properties.
You will need:
4 ripe bananas
¼ cup coconut oil, melted
¼ cup almond milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup quinoa flakes
½ cup coconut flour
1 teaspoon gluten free baking powder
½ teaspoon Himalayan rock salt
1 tablespoons chia seeds
½ cup walnuts, chopped
1 tablespoon rice malt syrup (optional – I don’t think this recipe needs it but sweet teeth may disagree!).
What to do:
1. Pre-heat oven to 165°C.
2. Mash three of the bananas bananas with a fork, add wet ingredients, stir to combine, then add dry ingredients and mix thoroughly, making sure mixture is moist.
3. Spoon mixture into a lightly greased mini loaf tin. Slice fourth banana length ways and press into the top of the mixture, brush with coconut oil and bake for approximately 1 hour, until brown on the outside and slightly moist in the middle.
4. Remove from oven and allow to cool on a baking tray. Best served warm with a lashing of butter, tahini, or coconut yoghurt.