Bananas are a staple in my home. And by that I mean, they’re always there, rarely eaten. Yet every week, I’m lured in by their happy sunny looking packaging, and the thought of little to no prep required for eating. And each week, when I bring a shiny new pair home, I inevitably go about tossing their brown cousins in the freezer for a second life sometime down the track.
So, I decided to put the striped, spotty brown guys to good use, by adapting a couple of other’s recipes to make my own banana bread. This recipe will help breathe new life into an old fruit, but without all the nasty stuff that often comes with store bought versions. This is FODMAP friendly ~ nut free, dairy free, sugar free – some may say ‘fun free’!
So here it is. Adapt at your will. A bit here, a bit there. There’s no rules. Just stir, bake and eat. Easy.
WHAT YOU’LL NEED
2-3 mashable bananas
1 cup coconut (shredded if you like texture, desiccated if not)
2 cups gluten free flour or substitute for nut meal if you’re a Paleo peep
1 teaspoon baking powder (gf)
Half a teaspoon of baking soda (gf)
1 cup frozen or fresh berries, or substitute with some soaked dates roughly chopped
A couple of teaspoons of cinnamon, all spice or nutmeg (or a combo)
Handful of chia seeds or LSA mix (optional)
2 eggs lightly beaten
Heat your oven to 160 degrees (fan forced) and line a loaf tin with baking paper
Put all your dry ingredients into a bowl and mix it together lightly
Mash the bananas and then combine with the eggs and berries
Add the wet stuff to the dry and stir until they’re mixed.
Don’t overstir – just enough to combine the ingredients
Pop it in the tin, push it down a little and sprinkle with some of your favourite seeds if you like a bit of crunch.
Bake for about 50-60 mins or until it’s nice and golden on top
Cool in the tin and then eat whilst it’s warm!
If you want to pack it with extra protein, add a teaspoon of Maca Powder – then go for a run whilst it’s baking!
PS. There’s no nasties so it won’t last long, but I often slice it up once cooled, and freeze batches together for a quick on the go breakfast or a microwaved zapped snack.