It’s hard to bake without eggs, yeast, oats, almonds or wheat. But as I said before; challenge accepted. And so this healthy banana bread was born. Perfect as an evening snack as the bananas high magnesium content helps you get into those magical dreams with ease.
Healthy Banana Bread
About 45 min
- 1 cup (2,5 dl) gluten-free flour (I used coconut) + ½ teaspoon xanthan gum (Note: If your gluten-free flour has xanthan added already, omit it in the recipe.)
- 1/3 cup (about 6 tablespoons) melted coconut oil
- 2 flax seed eggs
- 3 large ripe bananas – the more ripe the better
- 1/4 cup (4,5 tablespoons) plant milk
- 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon, plus more to swirl on top
- Mix-ins: I picked raspberries but whatever rocks your boat!
Bake it;
- Preheat oven to 350°F and grease or place a baking paper in a 9×5-inch loaf pan.
- In a large bowl, beat the oil and flax eggs with a whisk. Whisk in the mashed bananas and milk.
- Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into the loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for about 35 min, or until a toothpick inserted into the center comes out clean.
- Let cool completely, and then enjoy!
