Bananas are sweet and creamy making them ideal for those with a sweet tooth. Bananas contain vitamin B6, manganese, vitamin C, potassium, copper and biotin as well as a good amount of fiber! Bananas are great for cardiovascular health due to the amount of potassium they contain. Potassium is an essential mineral for maintaining normal blood pressure and function. 1 banana can contain 400mg plus of potassium therefore making it goof for people with high blood pressure! Each medium banana also contains about 3grams of soluble fibre. Soluble fiber in food is a type of fiber especially associated with decreased risk of heart disease, making regular intake of bananas a potentially helpful approach to lowering your heart disease risk.
Cinnamon is a delicious spice that contains many antioxidants. Cinnamon has many anti-inflammatory properties which helps the body fight infections and repair tissue damage. It can help regulate your metabolism by reducing your blood sugar levels as it improves sensitivity to the hormone insulin.
Coconut flour is gluten free therefor making it a great alternative to cook with for those with coeliac disease. It is rich in dietary fibre and high in beneficial fats as well as protein!
This banana bread could not be easier, blend all ingredients together and bake! It only takes about 15 minutes (not even) to prep and then can be placed in the oven for an hour. So easy and the finished product is mouth-watering. It also only contains 1 tablespoon of added sweetener for the whole loaf! Absolutely delicious! It is also high in fibre and protein – what more could you want!
INGREDIENTS
- 400 grams over ripe bananas
- 50 grams coconut flour
- 2 tbsp psyllium husk
- ¼ cup walnut pieces
- 1 tbs cinnamon + extra to sprinkle
- 1 pinch salt
- 4 medium eggs
- 50grams coconut oil melted
- 1 tsp vanilla extract or vanilla powder
- 1.5 tsp bicarbonate of soda
- 1 tbs apple cider vinegar
- 1 tbsp pure maple syrup + extra to brush on top (optional but recommended)
*Note the riper the bananas the less sweetener you have to use. Make sure they are brown and boarder line going off.
METHOD
- Preheat oven to 180C and line a loaf tine (12×23) with baking paper or brush with coconut oil
- Peel the bananas and weigh out 350grams and mash until smooth. Reserve the remaining bananas to cut into thin slices to decorate the loaf with.
- Put all of the ingredients except the walnuts in the blender and blitz until smooth.
- Once blitzed, stir in the walnuts by hand.
- Pour the batter into the lined loaf tin and decorate the top with the slices of reserved banana and drizzle/brush the top with ½ tablespoon of maple syrup and a sprinkle of cinnamon.
- Bake at 180C for 50-60 minutes or until a knife comes out clean.
- Cool on a rack before turning out of the tin.
Don’t forget to tag me in your creations!! 🙂
