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.
The perfect breakfast, lunchbox treat or late-night snack!
- 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.
This recipe has been designed to be gluten and dairy free.
If you aren’t following a gluten free diet, you could easily substitute normal plain flour in this recipe.
Likewise, if you aren’t following a dairy free diet, you could use normal butter instead of Nuttetex. Nuttelex is a dairy free margarine that can be found in all Australian supermarkets.
A combination of white and brown sugar could be substituted for coconut sugar.