Banana Bread

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This recipe is to die for. Sweet and moist but refined sugar free, it’s seriously dangerous to have in the house. But it proves that you can bake tasty treats without the nasties.

The recipe is from one of my favourite healthy chefs - Teresa Cutter. She has a number of cookbooks, E-Books and an app, and her recipes are often gluten, dairy and refined sugar free. Check out her website The Healthy Chef!

The Healthy Chef Banana Bread

Ingredients:

3 ripe bananas, smashed

3 organic eggs

1/3 cup maple syrup or honey

5T extra virgin olive oil

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

2 teaspoons gluten free baking powder

2 cups almond meal

Directions:

  • Preheat your oven to 160°C - fan forced.

  • Combine smashed banana, honey, oil, cinnamon, vanilla, eggs and baking power.

  • Add the almond meal and mix well.

  • Lightly oil one loaf tin and then coat liberally with an extra almond meal or desiccated coconut - this will prevent the cake from sticking. The size I used was: 10 1/2 cm wide and 26 cm long.

  • Spoon batter into the tin and bake for 45  minutes.

  • Cover the top with foil if over-browning.

  • Remove from the oven and allow to cool before turning out the loaf.

  • Keeps in the fridge covered for up to 1 week.