My Banana Bread is super nutritious and jam-packed with antioxidants! I call it ‘Brainiac’ because it contains Blueberries and Walnuts, both of which are great for brain function as well as overall health. You can also mix it up by trying a few pieces of dried mango or other dried fruits. It makes for a delicious, healthy treat for the whole family!
Makes: 1 Loaf – 12 Slices
Prep Time: 30 minutes
Cooking Time: 40-45 minutes
Ingredients:
11⁄2 tablespoons coconut oil (to grease pan)
1⁄2 cup (approx. 80 grams) coconut flour
1 cup (approx. 160 grams) gluten-free flour
1⁄2 cup (approx. 80 grams) gluten-free self-raising flour
2 teaspoons baking powder
1⁄2 teaspoon sea salt
1 teaspoon cinnamon
3⁄4 cup (approx. 120 grams) coconut sugar
1⁄2 cup (approx. 80 grams) raisins, sul- tanas, or dried currants
1⁄2 cup (approx. 60 grams) finely chopped pitted dates
3⁄4 cup (approx. 120 grams) crushed walnuts
6 eggs
3⁄4 cup (185 ml) rice milk
3⁄4 cup (185 ml) melted coconut oil
1⁄4 cup honey
2 teaspoons vanilla extract
4 overripe bananas
1 cup of blueberries, either fresh or frozen (optional)
1⁄4 cup of halved walnuts (to place on top of the bread)
Method:
1. Preheat oven to 180°C/350°F.
2. Grease a loaf tin or baking pan (approx. 19 cm length x 8.5 cm depth) with a teaspoon of coconut oil and line with baking paper.
3. In a large bowl, sift the flours, baking powder, salt and cinnamon.
4. Add the coconut sugar, raisins (or sultanas or currants), dates and nuts and mix well.
5. In a medium bowl, beat the eggs with the rice milk, melted coconut oil, honey and vanilla extract. Add to the dry ingredients and mix until well combined.
6. In a separate bowl, mash the bananas and then fold them into the cake mixture. The consistency should be quite wet and just runny enough to be poured from the bowl into the cake tin; if it looks too dry then add more rice milk.
7. Pour the mixture into the tin and then fold in the blueberries gently, ensuring that they don’t sink to the bottom of the mixture (this will prevent them from sticking to the bottom of the tin whilst cooking).
8. Place the halved walnuts on top of the mixture.
9. Bake for 40-45 minutes, or until cooked in the middle. (Tip: to test, insert a skewer or knife into the middle; if it comes out clean, the bread is done.)
NOTE: If you prefer sweeter bread, substitute the coconut sugar with dark brown sugar, rapadura sugar or 2 tablespoons of agave syrup.
For more healthy, gluten-free recipes just like this please refer to my iBook Lunchbox Solutions
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Yours in Health,
Jennifer Barham-Floreani
(Bach. Chiropractic, Bach. App Clinical Science
Registered internationally, no longer practicing as a chiropractor in Australia.)
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