Posts Taged banana

Good Banana Bread – Gluten Free


As we come into autumn the nights are getting longer, it is raining and the urge to stay on the couch and declare the day an official cheat-day is immense. Sure, there’s dark chocolate and nuts and all these things that are supposed to satisfy real sugar cravings… Reality is, it doesn’t work all the time.

What about the good, old banana bread? Slightly warm and toasted it is divine and the best thing about it? It doesn’t really count as cheat-food. Bananas is energy food, full of essential minerals and a great source of potassium, which helps maintaining healthy blood pressure and healthy heart function. Being sticky and more or less sweet means you can reduce the amounts of sugar and oil significantly (as opposed to café-bought banana breads, which are full of refined white flour, sugar and saturated, bad fats). We don’t even need to talk about almonds or whatever nuts you decide to use – nuts are full of protein and healthy, cholesterol-lowering fats that keep your body healthy. Get ready, start baking!


1 1/4 cups smashed ripe banana
3 free range organic eggs
2 tbs raw honey or organic maple syrup
1 tsp vanilla
1/4 cup macadamia nut oil, coconut oil or cold pressed olive oil
half teaspoon ground cinnamon
1/2 tsp baking soda + 1 tbsp lemon juice
2 cups almond meal
1/4 cup ground flaxseed (linseed) or chia seed



STEP 1   Preheat your oven to 320F (160C).
STEP 2  Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon (the lemon activates the baking soda). You can do this by hand in a large bowl or with a good blender. Add the almond meal and flaxseed and mix well.
STEP 3   Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut. This will prevent the cake from sticking.
STEP 4   Spoon batter into the tin and bake. Bake for 45 minutes to one hour (a skewer inserted into the centre should come out dry). Cover the top with foil if over-browning.
STEP 5   Remove from the oven and allow to cool before turning out the loaf. Makes one loaf and serves 12.
Keeps in the fridge covered for up to one week.



Plain and simple, as-is or lightly toasted
Ricotta and honey
Almond butter
Sliced banana, blueberries and raw honey

… on the couch. With Netflix.




Recipe by Teresa Cutter aka The Healthy Chef from her 80/20 cookbook