Banana Bread
Difficulty : Super easy
Preparation time:
10m
Cooking time:
30m
Believe it or not, this loaf is baked without grains or wheat, and without sugar. Instead, the sweetness comes from very ripe bananas. When your banana skins are almost entirely black, that’s when you know they’ll be good in this recipe. While this is still not something you want to eat every single day, you can indulge in this tasty treat once in awhile without guilt.
The banana bread will keep well for about 5 days wrapped in tinfoil.
Ingredients
For 12 Serving(s) (
)
Recipe
- 2 Egg(s)
- 180 grams Ground almonds
- 4 Banana(s)
- 1 teaspoon(s) Ground Cinnamon
- 60 mL Coconut Oil
- 1 tablespoon(s) Vanilla extract
- 1.5 teaspoon(s) gluten free baking powder
Nutritional Facts (per serving)
- Kcal: 145 kcal
- Sugars (g): 5g
- Carbs: 12g
- Fat: 10g
- Saturated fat (g): 2g
- Proteins: 5g
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Directions
- Preheat oven to 180 degrees C/350 degrees F.
- Sift the ground almonds, baking powder, and cinnamon in a bowl.
- Melt the coconut oil in a saucepan and pour into a measuring jug to measure 60ml of oil.
- Mash the ripe bananas.
- In a separate bowl mix the eggs, coconut oil, mashed bananas, and vanilla extract.
- Add the wet mixture to the dry mixture and stir well to combine.
- Pour the batter into a loaf pan greased with coconut oil.
- Bake for 40-45 minutes, until toothpick inserted in the centre comes out clean.
- Cool completely, remove from pan, and slice.
