Bread

Super Easy All Natural Banana Bread

Super Easy All Natural Banana Bread

Who doesn’t love banana bread? Keeping in line with TNN traditions (more about that here), I have created this Super Easy All Natural Banana Bread. I have only made it once, so I can’t offer substitutions as yet, but please feel free to try different nut flours as you wish*. As always, choose your sugar free substitution wisely. As you may have noticed, rice malt syrup is my definite favourite –  read more on why here.

Ingredients

  • 2½ cups almond flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon gluten free baking powder
  • 4 eggs, free range
  • ¼ cup coconut oil
  • ¼ cup rice malt syrup
  • 1 teaspoon organic vanilla extract
  • 2 bananas, mashed**

 Method

  1. Preheat oven to 180°C.
  2. In a large bowl, combine flour, cinnamon, nutmeg and baking powder.
  3. In a separate bowl, beat eggs. Add to the dry mix with oil, rice malt syrup and vanilla. Stir thoroughly.
  4. Add mashed banana and combine well.
  5. Pour into a lightly greased loaf pan and bake for 40-45 minutes or until it passes the skewer test.
  6. Allow to cool before removing from the pan. This should make 12 slices and freeze well. Delicious served warm with a touch of organic butter. Enjoy!

*Unfortunately you can’t substitute coconut flour 1:1, but 2 cups of almond flour + ½ coconut flour will definitely work. Read more on why here.

**The more overripe bananas are, the sweeter they become (as the starch turns into simple sugars). You may find 2 tablespoons of rice malt syrup enough if your bananas are extra ripe.



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