Thankfully though I seem to have finally nailed my healthy banana bread recipe. There are many issues with banana bread, for instance without gluten the flour rises less and the banana weighs it down so it tends to be a pretty flatish affair. On the plus side though there is quite a good amount of natural sugar in the fruit so you don't need to add much but still a little so it's nice and sweet for everyone in the family to enjoy.
By the way, whilst I attempted to do this recipe without any dairy quite a few times, I haven't managed to get the same fluffy mushy finish (a scientific attribute, of course) so for this I'm using Greek yoghurt, the full fat kind because I'd rather be a little plump than all wrinkly and dry... and it works! Finally, I know a lot of healthy recipes call for no eggs, but in my experience the result is often a very crumbly and dry texture, which is why I stick (he he) to one egg here.
Anyhow, without further rambling, here it is... Let me know if you do give it a try!
- 3 large bananas
- 1 large egg
- 1/3 cup Greek yoghurt
- 2 tbsp coconut oil, melted
- 1 tsp pure vanilla extract (or 1 vanilla pod)
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1.5 cup flour made of 2/3 gluten free flour and 1/3 coconut flour
- 1/2 cup ground chia seeds
- 1 tbsp coconut sugar
- 1/4 cup maple syrup
Preheat the oven to 180°C.
Mash the bananas into a large bowl, then mix in the egg, yoghurt and oil (in this order). Whisk in the sugar, maple syrup, and vanilla. Sprinkle the baking soda, salt, cinnamon and whisk a bit more.
Gently stir in the flour and chia seeds, being careful not to over-work the dough. The final result is quite compact and lumpy, not liquid.
(For more deliciousness you can add cocoa nibs or chocolate chips or even blueberries into the dough...)
Scrape the mix into a pre-oiled bread or cake tin (I use coconut oil here as well). Bake for about 50 minutes, checking regularly. If the top looks like it might overcook half-way, just top it off with a little foil paper tent. Check with a little knife, when it comes out dry, your bread is done.
Pull out, leave to cool in tin for about 10 minutes, then out for another 10 on a cooling rack. This will ensure clean slices.