Recipe: Banana Bread – GF/DF

I am trying to get into making better treats instead of eating chocolate and other naughty things found in the supermarket. I have a few recipes to try that I found online but first my staple is Teresa Cutter (The Health Chef) Banana Bread. I am going to make this and take to work for my colleagues as it was a massive hit last time. For some reason, her website won’t load the ingredients or method section, not sure if that is just me. Anyway, a quick Google will get you the recipe from another website. I have taken this from the internet and all credit to Teresa for this amazing recipe.

For some reason, her website won’t load the ingredients or method section, not sure if that is just me. Anyway, a quick Google will get you the recipe from another website. I have taken this from the internet and all credit to Teresa for this amazing recipe.

Banana Bread – Gluten and Dairy Free 

Ingredients

(Makes 1 loaf)

  • 300 g smashed ripe banana
  • 3 free range / organic eggs
  • 60 g raw honey or organic maple syrup
  • 1 teaspoon vanilla
  • 60 g (1/4 cup)  macadamia nut oil or cold pressed olive oil
  • half teaspoon ground cinnamon
  • 1/2  tsp baking soda ( bicarb soda) + 1 tbsp lemon juice
  • 200 g ( 2 cups/ ) almond meal
  • 25 g (1/4 cup / 3/4  oz)  ground flaxseed (linseed) or chia seed

Method

  1. Preheat your oven to 160 C. Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon. (the lemon activates the bicarb). You can do this by hand in a large bowl or with a good blender.
  2. Add the almond meal and flaxseed and mix well. Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut – this will prevent the cake from sticking. The size I used was: 10 1/2 cm wide and 26 cm long.
  3. Spoon batter into the tin and bake for  45  minutes to 1 hour ( a skewer inserted into the centre should come out dry). Cover the top with foil if over-browning.
    Remove from the oven and allow to cool before turning out the loaf. Keeps in the fridge covered for up to 1 week.
  4. Teresa adds that she loves to decorate the top of her banana bread before baking with sliced banana or a handful of chopped walnuts and lightly sprinkle cinnamon.

Serving Suggestions:
Ricotta + Honey
Almond Butter
Plain + Simple
Sliced banana + blueberry + raw honey

Teresa likes to decorate the top of her banana bread before baking with sliced banana or a handful of chopped walnuts and a light sprinkle of cinnamon.
To pump up the protein – Add 2 tablespoons of WPI or Pea Protein in place of the flaxseed.

Enjoy!

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