One of my most favourite recipes I have created yet, and sure to always be a huge crowd pleaser! This recipe is tastier than the store brought versions and more nutritious, plus it is free of all the added sugar and nasties!
Ingredients:
- 3 large ripe bananas
- 2 eggs
- 3/4 cup almond meal
- 1 cup spelt flour
- 2 tbsp rice malt syrup
- 1/2 cup almond or rice milk
- 1/3 cup coconut yoghurt (or use Greek yoghurt if you can tolerate dairy)
- 1.5 tsp gluten free baking powder
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of sea salt
Method:
- Preheat the oven to 180 degrees and line a baking tray with paper paper.
- Mash up the bananas and add in the eggs, milk, yoghurt and rice malt syrup and stir well or blend together in a nutribullet.
- Once all the wet ingredients are mixed together in a large bowl, add in all of the dry ingredients and mix until well combined.
- Pour the mixture into the baking tray, top with sprinkles of shredded coconut or pepita seeds for decoration and place in the oven for 40-45 minutes, or until nice and golden brown on top.
I usually test with a skewer or fork, sticking it into the middle and if it comes out clean its ready 🙂
This healthy banana bread is delicious served warm and toasted with a smear or almond or peanut butter and cinnamon, raspberry chia jam and peanut butter, normal real butter, honey and cinnamon or just on its own!
The banana bread will keep in the fridge in an air tight container for up to 1 week.
