Decently healthy banana bread to me is the holy grail of baking, which is why it is my first baking recipe on the blog. I love it for breakfast or as a snack anytime of day, either on its own, with almond butter or with cream cheese frosting and a cup of tea. The cake version tastes much better. The bread version works as toast! Unfrosted, it freezes well. A really versatile recipe and my kids all love it too.
150g coconut sugar
80g coconut flour
80g almond flour
60g buckwheat flour
60g rice flour
1tsp vanilla extract paste
4 ripe bananas
4 tbs almond milk
100g melted coconut oil (If you are making bread, remove or reduce this to 20g)
1 tbs chia seeds
2 tbs water
1tsp baking powder and 1/2 tsp of bicarbonate of soda (these are not absolutely essential but it will rise better and have a fluffier texture)
180g cream cheese
2tbs maple syrup
Combine all ingredients in a food processor. Transfer to lined loaf tin.
Bake at 180 degrees for 40-50 minutes. While banana bread is baking, make frosting by combining cream cheese and syrup using a hand blender. Wait until banana bread is cooled then frost.
Disclaimer! Please remember that all sweet treats are treats. Use as little sweetening agent as you can, especially for your children, as they are forming their taste buds and sweetness gauge.Even “healthier” natural sugars such as coconut sugar, honey and maple syrup should be limited in your diet as they still, after all, contain sucrose and fructose (albeit in lower amounts) and so still bring with them the potential problems for your liver and blood sugar levels.