One of our absolute favourite things to do on a Saturday morning (after a good sleep-in) is to bake a fresh loaf of Banana Bread. I usually wake up first and Luke tags along an hour or so later - he's just that way inclined. I prepare a pot of green tea for myself, and an espresso for him, and then meander around in the kitchen preparing something delicious for breakfast; my favourite meal of the day.
Recently this particular "favourite meal" has only really included Banana Bread. I love this loaf because it is nutty, moist but firm, and reminds me of muffins with butter - that homely winter comfort food. We usually just spread a couple slices with organic butter and nibble away as we read our books and sip on a hot cuppa.
Luke and I usually eat gluten-free, sugar-free, and limited dairy. Not because we have any allergies to these foods, but just because we find that our digestion suits this style of eating better. And of course sugar adds a load of stress to the liver. This is why this bread is all these things - gluten-free, dairy-free, and sugar-free (except for the bananas).
You only need wait for 45 minutes, from start to finish, before sitting down to a warm relaxing breakfast. Fifteen minutes max to wizz up the ingredients, followed by 50 minutes of baking. I have prepared a step-by-step short video below to show you how easy this recipe actually is. Let me know if you have any questions.
Do you have any favourite baking recipes that you would like to see a healthy spin on? I would love to hear your comments below.
Banana Bread (GF, DF, SF)
Note: If you decide to use two cups of almond flour instead of one almond and one buckwheat, this recipe only needs 30 minutes to bake.
3 bananas, mashed
1/4 cup coconut oil, melted
1 cup whole buckwheat flour
1 cup almond meal
1 1/2 tsp baking soda
- Preheat a fan-forced oven to 160 degrees.
- In a medium bowl, mix together the bananas and eggs.
- Add the melted coconut oil and mix well.
- Add the flour, almond meal, and baking soda, mix well.
- Pour the mixture into a lined loaf tin.
- Place in the oven for 50 minutes.
- Take out of the oven and allow to cool completely in the tin before slicing.
- Keep in an airtight container in the fridge for up to 5 days.
Feed, nourish, value yourself.