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Banana Bread
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”5935″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]This Banana Bread is free from the usual refined sweeteners and instead uses a blend of Xylitol, coconut blossom sugar and good quality maple syrup. It’s light and flavoursome and keeps well for a few days in an airtight container. I like to slice it up fresh though and keep it in the freezer, ready to take out and pop in the toaster at any moment. This is a great lunchbox treat for kids and is nut-free!
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Ingredients
3 medium ripe bananas
1/2 tsp pure vanilla extract
1 egg
3 tbsp coconut oil, melted
50g Xylitol
55g coconut blossom sugar
2-3 tbsp maple syrup
3 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground cinnamon
180ml milk of your choice
340g gluten free flour (or plain wheat flour)
110g gluten free oats (or standard oats)
100g raisins[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_single_image image=”5939″ img_size=”full” alignment=”center”][vc_column_text]
Method
- Preheat oven to 180’Celcius.
- Line a 2lb loaf tin (or 2 1lb tins) with parchment paper.
- Mash the bananas in a large mixing bowl. Add all of the ingredients to the bananas and mix thoroughly until combined.
- For the large 2lb tin, bake for 1 hour – 1 hour 15 minutes. For the two small tins, bake for 50 minutes.
- Let the bread cool completely before cutting.
- Serve with butter or with a nice smothering of almond butter!
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]If making this bread for home or if your child is not in a nut-free school half the flour can be replaced with ground almonds and also some chopped pecans or walnuts can be added. Enjoy![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”5942″ img_size=”full” alignment=”center”][/vc_column][/vc_row]
