Sorry to say, but just because the name of dish includes mention of a fruit, it doesn’t mean it’s healthy. Did you know that most banana bread loafs can contain up to one or more cups of castor sugar and oil? That’s like drinking a soft drink with the same sugar content. Yuck!
So next time you’re on your merry way to work and are tempted by a slice of banana bread at your local cafe, hold that thought and dive into a fruit cup instead.
Better still, if you really love banana bread than why not try your hand at making my healthy version for a body-friendly breakfast on the go? It’s gluten free, dairy free, vegan, really easy and absolutely delicious. I think you’ll agree it tastes even better than the cafe variety! (Do tell us what you think here…)
- 3 bananas, mashed
- 8 medjool dates, seeded and chopped (dates add an element of sweetness to your recipes)
- 4 eggs
- 1tsp vanilla
- 1/2 cup melted coconut oil (the healthier alliterative to vegetable oil)
- 1tsp bicarbonate soda
- 1 cup shredded coconut
- 1 cup brown rice flour (better than your average, standard flour!)
WHAT TO DO:
- Preheat oven to 180C and line a loaf tin with greaseproof paper.
- In a medium sized bowl mix melted coconut oil with vanilla, eggs, bananas, dates and bicarb before adding coconut and brown rice flour.
- Place mix into a lined loaf tin and bake approximately 45-60min or test the middle with a skewer and if comes out clean remove from oven and allow to cool in pan for 20 min before transferring to a wire rack.
- Eat within 2-3 days out of fridge or store up to one week in fridge and two weeks sliced in freezer.