November 09, 2015

Banana Bread - Skinny, Vegan and Gluten-free options

The perfect recipe to use those overripe bananas in. 

- 4 very ripe bananas
- 1/2 cup of coconut sugar or brown sugar
- 1/2 cup of stevia or white sugar
- 1/2 cup of milk of your choice
- 1/2 cup of macadamia oil (or vegetable oil)
- 1 egg or egg replacer
- 1 1/2 cup of self-raising flour or gf alternative
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground ginger
- slivered raw almonds 

1. Preheat the oven to 180 degrees and prepare a loaf tin by coating in oil (or use a silicone non-stick pan).
2. Mash together the bananas and add in the sugars, milk, egg and oil, mix together well.
3. Sift in the flour, cinnamon and ginger. Combine with wet ingredients but take care to not over mix or beat to keep the cake light.
4. Pour mixture into a loaf or cake tin. Top with sprinkled coconut or brown sugar and the sliced almonds.
5. Bake for 1 hour until cooked through the middle.
* This recipe also makes delicious banana muffins. Put the mixture into muffin tins and bake for 15 minutes at the same temperature.

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