There’s a reason why banana bread has been around for eons, and why there’s no shortage of banana bread recipes – it’s deeeelicious; but it’s not every day you’ll find one flour free, tasty & very healthy! What I love most about this recipe is the ease of preparation, with an amazing result.  It’s as simple as combining all ingredients in a processor and then into the oven. Perfect for anytime of the day and loved by all ages. I’ve added options for nut free bread too.

Banana Bread (flour free) 

5 mins prep / 35 min bake / serves 20

Ingredients 

3/4 Cup Flaked Quinoa or Oats (For GF option, I recommend Gloriously Free Oats Australia)

2 Medium Ripe Bananas

2 Tbs Nut Butter *

2 Tbs Butter, melted Banana

2 Large Eggs, beaten

1/2 Cup Raw Walnuts and Pepitas, chopped**

1/4 Cup Coconut Sugar

1 tsp Pure Vanilla

1/2 tsp Ground Cinnamon

1/4 tsp Sea Salt

1 tsp baking powder

1/2 tsp baking soda

Preheat your oven to 180C and line your loaf tin with overhang for easy bread removal.

Add oats to the processor, and process until broken into fine powder. Add remaining ingredients (except for walnuts and seeds) and continue to process until the mixture is well combined and smooth consistency. Fold in nuts and seeds by hand.

Pour mixture into your loaf tin and bake for 35 – 45 mins until golden brown and skewer test returns clean.  Banana and Walnut Bread

Let it cool for 5 minutes before serving and enjoy! The bread will keep in the refrigerator for up to 1 week and can be frozen for up to 2 months.

*Replace Nut Butter with 2 more Tbs Butter

** Replace Nuts and Seeds with Dried fruits, Dark Chocolate Buttons &/or Shredded Coconut

In good health and happiness,

Tracie

 

 

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Tracie

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