This gorgeous Banana Bread recipe is refined sugar free and flour free! Now you probably know I'm not big on the 'free from' stuff, I just think if it taste good and is full of wholesome ingredients then that's good enough for me! But being eight months pregnant I am trying to incorporate as much goodness into my diet as possible.
Also I had a bunch of banana's which were truly ready for dumping...
So this is my version of banana bread that is jam packed with goodness and isn't just a treat. It's a nutritious breakfast staple and perfect if you're on the go and want something substantial that won't leave you with a sugar crash. Children love it and I always add a bit of butter and maybe some honey when having a slice. Try it and let me know what you think.
I've replaced flour with some ground almonds which you can easily buy in any supermarket and ground flaxseeds which I ground up in my nutraninja, but you could easily do this with a coffee grinder or a powerful blender. Or indeed you can buy ground flaxseed from most health food stores. I add ground flaxseed to everything, my yogurt in the morning, my brown bread, scones, brownies, anything really as flaxseeds are so good for you.
This bread is made mainly with flaxseed which is considered to be a high-fiber super food, which is filled with Omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s. It also contains lignans, which have both plant estrogen and antioxidant qualities and of course fiber which is so important to incorporate daily into your diet.
It was my father who originally introduced me to Flaxseed after he had been very ill with serious stomach issues which resulted in him having over half of his stomach removed. It was then that I first became aware of what food can do for us in both a good and bad way and it was then that he introduced me to this fabulous book which my whole family swear by ( as you can see it's more than a bit battered!).
So this recipe isn't just delicious, its also nutritious so do try making it.
You want to make sure that you are using really ripe bananas for this one as they taste sweeter. You'll know they're ripe when the skin turns a deep shade of yellow and the banana's covered with brown speckles.
Makes 1 bread in a 9in x 5in pan
300g of ripe bananas ( this is roughly 3 bananas)
30g of butter or coconut oil
1 tbsp of maple syrup
1 tbsp of honey
1 tbsp lemon juice1 tsp of vanilla extract
1 tsp of ground cinnamon
4 small eggs or 3 large ones
1/2 tsp of bicarbonate soda
125g ground almonds
125g ground flaxseed ( also known as linseed)
optional extras to add to the mix...
In a mixing bowl mash the bananas to a pulp. Add the maple syrup, butter, cinnamon, vanilla, eggs, bicarbonate of soda and lemon juice.
Mix well with a whisk.
Add the ground almonds, ground flaxseed and the chopped pecans or goji berries if you're using them.
Line the tin with unbleached, metal-free parchment paper and this paper then doubles as a wrap to store our banana bread.
Pour batter into the tin and bake for 60 -75 minutes at 170C.
You'll know its ready when a skewer inserted into the centre comes out dry. If your bread starts to look quite brown after the first 30 minutes, then cover the top with foil or more parchment paper until your bread has finished baking.
Remove from the oven and allow to cool a little. Serve warm or at room temperature with some lightly salted butter
Store your bread covered in the fridge (remember there is no sugar or preservatives!) for up to a week, or as I like to do, slice and freeze it, that way you can have a slice at a time heated under the grill- delicious.
Do let me know how you get on with this, I love hearing from you and I read and respond to every email I receive.
The Artful Eating seven week online program is available now, so if it's something you think you might be interested in, then check out all the details here.