Time to crank up the oven & start enjoying the comfort foods of winter.
There is nothing better than Banana Bread warm straight from the oven smeared with homemade butter & a little chia & raspberry jam – its worth braving the cold just to be able to enjoy this yummy bread.
The Bread is dense & super moist, it has the texture of a heavy banana cake, but isn’t too sweet – try it you will like it :)
This Banana bread recipe is super easy & can easily be Vegan adapted by swapping the honey for 2 t stevia or 3 T coconut sugar & the eggs for an additional 3T ground chia seeds & 9T of water.
This recipe can be used as your basis for all sorts of sweet bread experiments, we have added chocolate chips & raspberries to ours, made a blue berry version & made a vegan version using pineapple juice instead of water for our egg replacement for a tropical bread. The sky is the limit so get experimenting & have some fun in the kitchen!
Gluten & Sugar Free Banana Bread a’la Mama Going Natural
- 4 ripe banana’s
- 3 eggs
- 2 T honey
- 1 t vanilla extract
- 1/2 c coconut oil
- 1/2 t ground cinnamon
- 1 1/2 t baking powder
- 1 T kefir or 1/2 t lemon juice for vegan version
- 2 1/2 c ground almonds
- 1/4 c ground chia seeds
- 1/4 c desiccated coconut
- 1/8 c sultana’s
- 1/2 c walnuts roughly chopped
Place your Banana’s, eggs, honey, vanilla, coconut oil, cinnamon & kefir or lemon juice in a blender or food processor & mix till smooth. Pour out your smooth banana mix & stir in the rest of the ingredients until well combined.
Pour into a well greased or baking paper lined loaf tin & bake for 45 minutes to an hour at 160 degrees celsius.
To make your chia seed egg replacement, mix the 3T Chia seeds & 9T of water & set aside for 5 minutes to become goopy.
Add your Chia seed egg replacement goop to your banana mix & replace the honey for 3T coconut sugar & the kefir for 1/2 t of lemon juice & continue to make as outlined above.
So go rescue those over-ripe banana’s from your kitchen counter & get baking!