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This version of the family favourite is gluten-free and dairy free, making it a healthy snack that can be enjoyed without guilt!
Preparation time: 10 minutes | Cooking time: 1 hour| Serves: 6 people
• 2 large or 4 small bananas
• 3/4 cup rice milk
• 60g organic unrefined cold-pressed coconut oil, melted (at room temperature)
• 1 egg
• 1/2 cup potato flour
• 1 cup brown rice flour
• 1 tsp baking soda
• A pinch of nutmeg
• Seeds of 1/2 a vanilla bean
• 1/2 cup rapadura sugar (found at health food stores)
Method:In a mixing bowl, mash the bananas until smooth. Mix in the milk, coconut oil, and egg until smooth. Mix in the flours, baking soda, nutmeg, vanilla seeds, and sugar all together until just combined. Pour into a greased cake tin measuring 22cm long x 11.5cm wide x 6cm deep. Bake for 1 hour, or until the middle bounces back when gently pushed. You may like to try spreading your banana bread with some cold coconut oil (as pictured)! (Recipe supplied by: Renee Brown, Naturopath BHSc (Nat)).
Nutritional Notes:White (wheat) flour is generally so processed that it is void of all natural nutrition. Many people find that upon consuming products containing white flour, they become bloated and uncomfortable. There are many other nutritious wholegrain flours out there that can be used as substitutes for white flour. Check out your local health food store for brown rice flour, potato flour, buckwheat flour, coconut flour, oat flour, spelt flour ... the list goes on!