“Got a craving for banana bread but you know it’s probably one of the most calorie and sugar laden cakes you can buy?”
I have the answer for you. My super healthy, gluten-free, delicious, super quick and easy banana bread recipe that is so healthy you can have it for breakfast, lunch, dinner or dessert.
Packed with protein, fibre and only naturally sweetened with real bananas, this will become a household favourite in no time. You can even freeze portions and use them as a quick breakfast on the run. Pop them in your handbag and by the time you’re at work it will have defrosted and becomes one of the quickest, easiest breakfast for busy babes on the go.
I made this by adjusting countless recipes until I found what I believe to be the quickest, easiest and most delicious version of what I could find on the net. To make it even easier for you the only thing you need to make it is an oven, a bread tin and a blender….seriously it’s that simple!
Instead of depriving yourself of amazing delicious banana bread because its full of preservatives and sugar, switch to our healthy, gluten-free, sugar-free version that you can eat every week, guilt-free. Ditch the diets and deprivation and learn how to make healthy alternatives the easy way.
Pre-heat oven to 160 degrees Celsius.
Place all ingredients except sunflower seeds in a blender and combine until smooth consistency.
Grease a bread tin pan or line with baking paper.
Pour wet mixture in bread pan and sprinkle sunflower seeds over the top. Alternatively you can sprinkle coconut or thin layers of banana.
Bake for approximately 40 minutes, each oven will differ so just keep an eye on it after the 25 minute mark and watch for it to rise and the top to look firm. If its firm when touched its ready.
Remove from pan, let cool. Slice and enjoy with natural yoghurt, coconut yoghurt, honey, granola or any other condiments you may which to add. You can slice and wrap in foil and freeze for up to 1 week.
*Dependant on the size of your eggs and bananas your mixture may vary if it is runnier than normal cake batter consistency add additional flour and quinoa falkes (an even amount). If your mixture seems too thick add some water, almond milk or coconut milk to thin the mix to be a normal cake consistency.