There’s nothing more enjoyable than a loaf of freshly baked banana bread following a long ride or run, but be careful before you reach for a piece from your local cafe.
Commercial banana bread is far from nutritious, mass produced and full of refined wheat flour, margarine, sugar and more banana flavouring than banana itself. Do yourself a favour and make a loaf of this bumper banana bread. It’s sure to be a winner amongst your family and friends, and best of all is gluten and wheat free, dairy free and has no refined sugar! Make a double batch on the weekends, slice then freeze in portions for future convenience.
- 4 bananas (ripe)
- 3 eggs (lightly whisked)
- 1 tbs coconut oil (melted)
- 1/4 cup cup rice (or almond milk)
- 1 1/2 cups brown rice flour
- 1 tsp baking powder
- 3 tbsp L.S.A
- 1 tsp cinnamon (ground)
- 1/3 cup walnuts (chopped)
- 1/2 cup sultanas
Preheat oven to 180 degrees celcius (356F) and line a loaf tin with baking paper.
Mash bananas and stir in eggs, honey and coconut oil.
Mix together flour, baking powder, L.S.A and cinnamon in a separate bowl.
Stir wet and dry ingredients together and spread into loaf tin.
Bake for 30 minutes.
- gluten free
- wheat free
- dairy free
- refined sugar free
Either serve straight up, with some ricotta cheese and honey or with a spread of nut butter.