• Michelle

Super Tasty Banana Bread

Updated: Jul 14, 2019

This was an all time favourite when I was little. Sliced banana bread with peanut butter or just plain butter! I hope you enjoy my take on this classic recipe.



Ingredients:


1 cup buckwheat flour*

1 cup almond flour

2 Tbsp raw cane sugar or coconut sugar

1 tsp bicarbonate of soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp salt

3/4 rolled oats

1/3 cup desiccated coconut

1 tbsp chia seeds, plus extra for decorating

3 ripe bananas (mashed)

1 egg

140 g natural yoghurt (or coconut yoghurt for dairy free)

1/8 cup light cold pressed olive oil


Directions:


Preheat oven to 160c

Grease and line a loaf tin with baking paper.


In a large bowl, mix together all the dry ingredients.

In a smaller bowl, stir together the wet ingredients.

Add the wet mixture to the dry mixture and stir, just to combine.

Pour the batter into your loaf tin and bake in the oven for 1hour or until a wooden skewer inserted into the centre of the loaf comes out clean.


Slice and serve with butter, peanut butter or whatever your heart desires.


* The original recipe called for 2 cups of buckwheat flour but I only had 1! So, I improvised and added almond flour. Feel free to use only buckwheat flour for yours or, for added protein, the almond flour did taste nice.


** Instant Chia Jam: The night before, take about 1/2 cup of raspberries out of the freezer and leave to defrost overnight. Add 2 tsp of chia seeds and mash together well. You could also add a couple drops of stevia or some honey or maple syrup to taste. Allow to sit for another 5-10 minutes and then it's ready! Delicious on porridge too!


***Based on a recipe for Thermomix at www.cookido


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© 2018 Michelle Yandle Nutrition

Please Note: I do not provide the services of a licensed dietician, information received should not be seen as medical or nursing advice and is not meant to take the place of seeing licensed health professionals. Read the full health disclaimer here.

 

Michelle Yandle Nutrition

Waitara, New Zealand

michelle@michelleyandle.com