I am not sure whether any family could truly survive without banana bread. It’s the perfect breakfast, terrific cut up for lunchboxes and an even better late-night snack! It is also a wonderful way to use up brown bananas which we seem to have a never ending supply of.
This recipe has no refined sugar, gluten or dairy so should keep almost every family member of visitor happy!
Unlike many banana breads, this doesn’t sink in the middle – thank to the addition of the LSA – which also makes it healthier too.
- 1½ cups mashed ripe banana
- ⅓ cup coconut yoghurt
- 2 eggs
- 5 tbsp Nuttelex, melted
- 1 cup coconut sugar
- 1½ cups gluten free plain flour
- ¼ cup LSA mix (or ground flaxseed)
- ¾ tsp bi-carb soda (or baking soda)
- ⅓ tsp salt
- ⅓ tsp cinnamon
- ¼ tsp mixed spice
- Preheat oven to 180°C or 370°F
- Line a bread tin with baking paper. I used a large loaf tin with dimensions 24cm x 13cm x 6.5cm
- Combine the mashed banana, yoghurt, eggs and Nuttelex in a large bowl and beat with a mixed until just combined. Add the coconut sugar and mix until just combined.
- Add the flour, LSA mix, bi-carb soda, salt, cinnamon and mixed spice and beat until just combined.
- Place mixture in loaf tin and bake for approximately 50 minutes or until a wooden skewer comes out clean.