Banana Bread

Banana Bread

FODMAP Friendly, GF, DF, Ve

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Ingredients

• 2 Large Bananas , overripe if tolerated
• 75 g Coconut Oil, melted
• 100 g Coconut Sugar
• 100 ml Almond Milk
• 170 g Gluten Free Plain Flour
• 3 tsp Baking Powder
• 3 tsp Cinnamon

Instructions

1. Preheat oven to 180 fan assisted, greases and line a 2lb loaf tin.
2. Peel and mash the bananas with a fork.
3. Milx well with the coconut oil, almond milk and coconut sugar.
4. At this stage, I like to blitz mine with a hand blender to make the batter totally smooth, I find it gives a lovely, even bake.
5. Add all the dry ingredients and gently mix together before pouring in to the loaf tin.
6. Place in the oven for 20 mins, check and cover with foil if browning and bake for a further 10 mins or until a skewer comes out clean.

I LOOOVE Banana Bread!! I have a favourite haunt in Brighton, they make the most delish banana bread, and for quite some time now I’ve been playing around to recreate what I can quite easily eat everyday! It’s such a versatile loaf, it can be made in so many different variations, but for me, classic is best.

Bananas are both gentle on your stomach and a fab energy provider, making this the perfect mid morning snack. They’re full of fibre and potassium helping regulate heartbeat, blood pressure, and keeping the brain alert

I prefer mine toasted, slathered in almond butter, aka the Aussie way. The addition of the nutrient packed almond butter makes this one powerhouse of an energy snack!