I don’t know about you, but when I’m training I’m hungry! I like to have a few healthy “treat” type foods around me to snack on.
Ironchick Meg has kindly shared her Banana bread recipe with us. This is a VERY good healthy banana bread, but I must admit, when I gave it to my kids they asked me to put Nutella on it. I think that’s good, at least then I can see exactly how much sugar is going onto the bread.
I’ve baked this bread twice and I have some slices in the freezer ready to take into work. It is rather filling.
For me, I have to toast it and add some butter (nothing beats toasted banana bread with butter – yummo)!
Try it out, have a play around with the recipe. It’s great if you have allergies as it it gluten free, dairy free, refined sugar free and soy free! WOW.
Meg’s Banana Bread Recipe (follow Meg on Twitter @Gillmergirl)
4 ripe bananas
3 eggs, lightly whisked
1Tbls coconut oil (melted) (I used Macadmia oil because that was all I had)
1/4 cup rice or almond milk
1 1/2 cups brown rice flour (our Thermomix friends could make straight from the rice)
1 tsp baking powder
3 Tbls L.S.A
1tsp ground cinnamon
Optional: 1/3 cup chopped walnuts (for me, this is a must. I love the texture)
1. Preheat oven to 180 degrees celcius and line a loaf tin with baking paper.
2. Mash to bananas and stir in eggs, honey, coconut oil.
3. In a seperate bowl, mix together flour, baking powder, L.S.A and cinnamon.
4. Stir wet and dry ingredients together and spread into loaf tin.
5. Bake for 30 minutes.
Obviously you can change this recipe to suit your needs -this recipe is a great starter.