Monday, 14 January 2013

Guilt-free Banana Bread (gluten & dairy free)

I have been cooking some meals for the boys to eat while I am in the hospital with the new baby (if it ever decides to arrive) and found a freezer packed full of bananas.  I needed to create some room so decided to make some banana bread as I had over 10 frozen bananas in there.  

I found a great banana bread recipe from Teresa Cutter's website last year which is super healthy and really yummy!  


300g or 2 large over-ripe bananas
3 eggs
60g or (1/4 cup) agave syrup or honey
1 teaspoon vanilla extract
60g or (1/4 cup) macadamia nut oil or grapeseed oil
1/2 teaspoon ground cinnamon
1/2 teaspoon bicarbonate soda (baking soda) + 1 tablespoon lemon juice
200g (2 cups) almond meal
25g (1/4 cup) ground flaxseed (linseed)

Preheat oven to 160 degrees.

In a food processor combine banana, eggs, agave syrup, vanilla extract, macadamia nut oil, cinnamon and bicarbonate soda and lemon (mix the bicarbonate and lemon in a small dish before adding to other ingredients).   Blend all ingredients until just combined, then pour into a mixing bowl.

Add the almond meal and flaxseed and stir to combine.

Grease a loaf tin and line with baking paper.  Spoon mixture into the tin and bake for 1 hour (a skewer inserted into the centre should come out dry).

Allow to cool before turning out. Store in the fridge for up to 1 week.

Variations:  I like to add 1/2 cup dessicated coconut and / or 1/2 cup blueberries.  If making for my son to take to kinder I make a nut free version where I substitute the almond meal for wholemeal spelt flour and the macadamia nut oil for grapeseed oil.  

If you find the cake too moist, simply add 1/2 - 1 cup extra of almond meal or spelt flour.

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