This banana bread is a delicious, nourishing, gluten-free option that stands very nicely on its own or made into a sandwich. It’s inspired by Alexx Stuart, but I’ve changed the recipe to make a chocolate version and it’s delicious!
Makes: 1 loaf
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Servings
1 loaf
Prep time
Cook time
Recipe
Ingredients
- 3 eggs
- 100mL rice-malt syrup
- 2 ripe bananas, mashed
- 50g buckwheat flour
- 30g coconut flour
- 30g cocoa
- 1 tsp baking powder
- 1 tsp cinnamon
- 80g ghee, melted and cooled
- Nut butter, for sandwiching
Method
- Whisk eggs in mixing bowl.
- Add mashed banana and mix.
- Add all other ingredients and combine well.
- Transfer to loaf tin lined with baking paper and bake for approx. half an hour, or until skewer comes out clean.
- Remove from oven and allow to cool in tin for 5-10 mins before transferring to wire rack to cool further.
- Once cooled, slice into pieces and sandwich together with nut butter.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
