HEALTHY GLUTEN FREE BANANA BREAD
One of the best things about living on the north coast of NSW is the access to amazing fresh produce. There are so many farmers markets that I can’t even remember the last time I bought tasteless fruit or veggies from the supermarket.
For any non Australian readers, Coffs Harbour is one of the main banana growing areas of Australia, (we even have the famous Big Banana, an obligatory photo stop on any east coast road trip) and we honestly get the best bananas I have ever tasted in my life- spray free, direct from the growers and sooooo cheap.
This means I constantly have an overflow of bananas, but they never get wasted. My freezer is full of them as they make great smoothies and nice cream, and I have also perfected my healthy banana bread recipe.
This recipe is gluten free, has very little sugar and is really easy to make. The riper the bananas the better it tastes, the bananas can be seriously black on the outside!
I like to go freestyle and add in any other ripe fruits I have, chopped pear is really nice! Here's the recipe:
600g (3-4 bananas) mashed ripe bananas
1 tbsp honey
1/4 cup macadamia nut oil or coconut oil
1/2 tsp apple cider vinegar (activates baking powder)
1/4 cup almond milk
1 tbsp cinnamon
1 tsp mixed spice
Pinch of Nutmeg
Pinch of sea salt
1 tsp ground ginger
1 tsp gluten free baking powder (gluten free if needed)
1 cup shredded coconut
2 tbsp linseed meal
1 and 1/2 cups almond meal
1 cup brown rice flour
Heat oven to 170 degrees.
Grease loaf tin with oil and coat with almond meal. Add vinegar to Almond Milk Mix banana, honey, oil/ butter. Whisk eggs and add to wet mixture along with Almond Milk/vinegar mix.
Mix all dry ingredients.
Mix together wet and dry, don’t over mix as it should be a bit lumpy. Add some extra almond milk if mixture feels too dry. Add chopped nuts /OR/ raspberries /OR/ blueberries /OR/ chopped pear etc and fold through.
Bake for 1 hr (Cover top with foil after 30 minutes).