Could banana bread be the most controversial food of our time? We know all too well that if you buy this in a cafe it is not technically bread, it is simply cake with no icing! The sugar content in most versions of store or cafe purchased banana ‘bread’ is sky high, and not ideal for your little peeps. My little man loves his banana bread, and it is an easy addition to the lunchbox, so I have been developing a healthier version for ages!
I can hear the moans and see the eyes rolling from the Paleo/gluten free/sugar free camp – I know that this is not technically gluten free, and yes technically there is sugar in rice syrup, vanilla and bananas. I am not claiming it to be strictly anything though, I am keen to assist those who are focused on wellbeing yet lacking in the basics. I am not an expert or qualified in any way to provide nutritional advice however I consider this to be a healthier alternative to some of the other options out there.
My stance on extreme food movements is this, do what is right for you and you only. I live a life as free from judgement as possible, the ‘diet’ industry makes me sick though, the amount of money that people spend on programs, books, pills and quick fixes just blows my mind. For me at this time in my life I am focused on clean food, as close to the natural source as possible, not too many ingredients or numbers or words that I can’t pronounce, and lots of colourful fresh goodness.
This recipe is not precise, I am a bit of a free and easy cook who goes by taste rather than precise measurements so please play around with the consistency and the flavour at your end and let me know how you go!
1/2 cup coconut flour (at most supermarkets now)
1/2 cup wholemeal self raising flour
1/2 cup white spelt flour (also at most supermarkets now)
1 teaspoon baking powder
1 teaspoon bi-carb soda
2 eggs, always free range organic
1/2 cup plain, natural yoghurt not sweetened, I use the Chris’s brand, it has the least ingredients, and is the most creamy!
1 teaspoon cinnamon
1/2 cup brown rice syrup (at the supermarket)
1/2 cup grape seed oil (at the super market with the Olive Oil)
Vanilla extract, the thick one with the seeds in, a slurp
2 – 3 mashed ripe bananas
OK so I am no food technician with the method! I pretty much just combine the dry ingredients through a sifter, and then with my electric beaters I add all of the other ingredients and ensure that it is a nice thick and creamy consistency. It is best baked in a lined loaf tin for just under an hour on 160 degrees celsius, that is on my fan forced oven.
Hope that you enjoy how easy this is, and how much healthier than many of the pre packaged versions!