For those who love a banana bread as a filling, satisfying treat- this is for you! You really don't miss the gluten in this recipe, leaving your digestive juices stimulated and your taste buds satisfied.
Gluten free, Dairy free, Fibre Rich Banana bread
Share
Gluten free, Dairy free, Fibre rich Banana Bread
Rated 3.5 stars by 2 users
Popping up an iron-clad, slap it together kinda banana recipe that can be easily made for school/ work lunches, sweet breaky or afternoon pick me up (and dare I say lightly toasted pan fried on each side with some olive oil!)
This recipe calls for honey, banana and coconut flour, with each piece being relatively LOW FODMAP, however if you are extremely gut sensitive, refer to 'recipe extras' below for easy swaps.
Ingredients
-
400g of bananas (roughly 3 large ripe bananas)
-
6 eggs
-
3 tablespoons of raw honey
-
1 tablespoon of organic vanilla extract
-
¼ cup olive oil
-
2 teaspoons of baking powder (gluten free)
-
1 teaspoon of cinnamon
-
½ cup of coconut flour
-
2 tablespoons of psyllium husks (with a touch of water to let it bloom)
-
shredded coconut to garnish
Directions
Pre-heat the oven to 160 degrees fan forced.
In a bowl, add mashed bananas, eggs, vanilla extract, olive oil, and honey and combine well with a whisk.
In a separate bowl, mix psyllium husks with a touch of water and mix until it forms a thick paste.
Add cinnamon, baking powder, coconut flour and psyllium husks to the wet batter and mix thoroughly.
LET IT REST for 15 minutes. This will help the psyllium husks draw the moisture into the bread, to give that gelatinous, even texture.
Transfer to a (lightly olive oil sprayed) silicone bread loaf mould and top the batter with coconut flakes/ shredded coconut.
Bake for 1 hour or until there is no moisture on the ‘bread stick test’ (you know the one!)
Once cooked, let it cool before transferring to a cutting board. Serve and enjoy!
Recipe Note
FOR THOSE MORE SENSATIVE TO FODMAP RICH FOODS:
--> Swap out honey for maple syrup
--> Swap out Coconut flour for Sorghum flour