Recipe: Gluten free & Dairy free Banana Bread

Recipe: Gluten free & Dairy free Banana Bread

Delight in this nutritious banana bread recipe – a moist and tender treat with just the right amount of sweetness.

This bread is not only a powerhouse of protein and fiber, helping to curb those sudden hunger pangs, but it also nurtures beneficial gut bacteria.

Free from gluten, dairy, and nuts, it's an ideal choice for school lunchboxes too.

Our goal was simple: create a bread that's satisfying for kids and doesn't have them raiding the kitchen an hour later in hunger.

A scrumptious, fluffy, and wholesome bread that wins everyone's heart.

Included in our recipe is both coconut and linseeds - excellent sources of healthy fats and fibre.

Fibre is essential for feeding our gut's beneficial microbes, crucial for efficient digestion and the production of brain-boosting chemicals.

These friendly microbes thrive in our gut when we provide them with their preferred nutrients.

Now, let's start baking…

Preparation Time: 15 minutes

Cooking Time: 35-40 minutes

Ingredients:

  • 3 ripe bananas

  • 4 medium eggs (approximately 700g)

  • 1/2 cup extra virgin coconut oil (or rice bran oil)

  • 4 tablespoons honey (or rice malt syrup)

  • 1 teaspoon vanilla extract

  • 2 tablespoons ground linseeds (flaxseeds)

  • 1/2 cup coconut flour

  • 2 teaspoons cinnamon

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon ground salt

  • Optional: 1/4 cup chopped walnuts for topping (omit for school lunchboxes)

Instructions:

  1. Preheat your oven to 175°C.

  2. In a large mixing bowl, whisk the eggs until they become light and airy.

  3. Combine the mashed bananas with the beaten eggs. Then stir in the oil, vanilla extract, and ground linseeds.

  4. Position a sieve over the bowl. Into the sieve, add coconut flour, cinnamon, baking soda, and salt, then sift these dry ingredients directly into the bowl.

  5. Gently fold all the ingredients together. You might notice the batter is somewhat liquid initially; this is due to the coconut flour absorbing liquid over time. It will thicken slightly after about 2 minutes.

  6. Prepare a 24cm loaf tin by lining it, then pour the batter in. For an added crunch, scatter walnuts over the top of the batter at this stage.

  7. Bake the loaf for 35-40 minutes. Keep in mind the baking time may vary slightly based on the size of the eggs and bananas, and the exact amount of coconut flour used (as it expands quite a bit). Begin checking if the bread is done after 30 minutes in the oven by inserting a skewer – if it comes out clean, the bread is ready.

  8. Once baked, allow the bread to rest in the tin for 15 minutes. The result is a steamy, warm, and deliciously healthy banana bread that's simply irresistible.

Enjoy your wholesome creation!

 

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