Going gluten free was a big deal for my kids. They were worried about what they'd eat, what people would say and how on earth they'd live without the up to 10 slices of bread they'd readily polish off a day! Breakfast was my first hurdle. I didn't want them just replacing wheat bread with gluten free. Firstly, it doesn't fill you up much and secondly, it often contains so much rubbish you may as well just eat wheat bread!
So along came some soggy bananas and I got to thinking... This banana bread is awesome toasted for breakfast, lunch, a snack and anything else in between. It'll keep you full and contains waaaay less sugar and store bought versions. Eat it fresh, freeze it, whatever, just get it in ya belly. Go on, enjoy! Banana-rama yummy-in-my-tumma bread 1 1/3 cups Gluten Free Self-raising flour 1 cup almond meal or whole almonds 1/3 cup coconut sugar 1/4 cup coconut 1 tsp cinnamon 3 eggs 3 mashed bananas 1/2 cup melted coconut oil 2 tsp vanilla Thermomix/Bellini/ other thermal cookers or food processors
Old school style
I'd love to hear your feedback so please leave a comment.
2 Comments
Amy
8/5/2016 04:21:05 am
Sounds delicious. Can't wait to try it.
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Narelle
8/16/2016 06:09:02 am
What a fabulous healthy banana bread!! I've been looking for a recipe without all the brown sugar. I actually used wholemeal SR Flour (as out was in my cupboard) and it was delicious. Will definitely be making this again. 😋
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