Banana Bread (gluten free)
Fresh out of the oven my delicious banana bread. They are talked about as a healthy snack every day!
All the protein, antioxidants, vitamins, minerals - and yes, the list goes on. There is nothing nutty about some good pecans or whichever nut of you love to make that banana bread even healthier - while adding a crunchy delight. It's important I tell you all to be careful with healthy treats. Just because they are labelled healthy treats you still need to control your portion size.
Ingredients
- 3 medium ripe bananas
- 1 banana, halved to top (optional)
- ½ tsp. vanilla extract
- 1 egg
- 3 tbsp. coconut oil, melted
- ¼ cup (50g) coconut palm sugar
- 2-3 tbsp. maple syrup
- 3 ½ tsp. baking powder (gluten free)
- ¾ tsp. sea salt
- 1 tsp. ground cinnamon
- ¾ cup (180ml) unsweetened almond milk
- 1 ¼ cup (150g) almond flour
- 2 cups (240g) buckwheat flour
- 1/2 cup of pecan nuts (optional)
Instructions
- Preheat the oven to 350°F (180°C). Line a 9x5-inch loaf tin with parchment paper.
- Mash bananas in a large bowl, then add the remaining ingredients (apart from the flours) and mix well until smooth. Finally, add the almond and buckwheat flour. Mix well until combined.
- Transfer the batter into the loaf tin and top with the halved banana (optional). Bake in the oven for 60-75 minutes until firm and golden. Stick a clean knife down the centre to test to see if it's cooked, if it comes out clean she's done.
- Remove from the oven and let cool completely before serving.
