Healthy Banana Bread

Serves 8:

This is a fabulously nutritious way to use up overripe bananas and is quick and easy to prepare. You’ll need a standard loaf tin and some baking paper so you’ll be able to remove the bread easily when cooked. I love this, as since it’s gluten, dairy and refined sugar-free you don’t feel heavy after eating it. And as I always maintain – who wouldn’t want to indulge in healthy cake? Buckwheat flour is also a great gluten-free alternative to wheat flour and is also much cheaper to buy than ground almonds.

Ingredients:

4 very ripe bananas (mashed)

4 eggs

½ cup almond or peanut butter

4 tbsp coconut oil (melted)

1/2 cup buckwheat flour

1 tbsp cinnamon

1 tbsp bicarbonate of soda

1 tbsp baking power (gluten-free)

1 tsp vanilla extract

 pinch of sea salt

Method:

1. Preheat your oven to 180 Celsius and line the loaf tin with the baking paper.

2. Combine your bananas, eggs, and nut butter, and melted coconut oil in a blender, or mixing bowl, and mix well until all combined.

3. Then add in the buckwheat flour, cinnamon, baking soda, vanilla extract and salt and mix well.

4. Pour the mixture into a loaf tin and pop it in the oven for about 50 minutes or until a knife comes out clean.

5. Once cooked through (and don’t worry it is meant to be quite moist) remove from the oven and leave to cool for about 5 minutes before lifting it out of the tin.

6. Then slice it up and enjoy! These slices (once completely cooled) can also be frozen and make a great afternoon energizing snack.