Perfect for breakfast or an on-the-go snack, this recipe is nutrient-dense (a.k.a no ’empty’ calories and with lots of vitamin and minerals), and contains a great balance of carbs, fats, proteins and fibre to keep your blood sugar balanced. Easy to make and store in the fridge throughout the week, and delicious topped with butter, nut butter, homemade jam or greek yoghurt. Give this recipe a go and feel free to add in extras like more nuts and seeds, or even berries for different flavours. Enjoy!
INGREDIENTS
- 3 ripe bananas
- 1 cup almond flour
- ½ cup oats
- 2 tbsp spelt or rye flour (or substitute for more oats or almond flour)
- 2 eggs
- ½ tsp bicarbonate of soda
- ½ tsp sea salt
- ½ cup milk
- 2 tbsp flax
- 2 tsp psyllium husk (optional)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 2 tbsp coconut oil or butter
METHOD
- Pre-heat the oven to 180C
- Line or grease a loaf tin
- In a large bowl, mix together all dry ingredients to evenly distribute
- Add the bananas, eggs, milk and vanilla to a blender and whizz
- Pour the wet ingredients into the bowl, add the coconut oil or butter and mix
- This is a good time to add any extra ingredients like nuts or seeds, cacao nibs or berried to the mixture
- Pour the batter into the loaf tin
- Bake for roughly 30-45 minutes
- Check the loaf by inserting a knife or cocktail stick, and if it comes out clean you’ll know your banana bread is ready!
- Either eat warm with a generous spread of butter, or leave to cool and cut a slice for breakfast the next day
ENJOY!
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