Gluten Free, Vegetarian, Refined Sugar Free
This banana bread is delicious served toasted or fresh. Add ½ cup of walnuts, pecans, chocolate chips or blueberries to the mixture for variety. You can also make muffins with the mixture – just bake in the oven for 15 mins. Use coconut oil instead of butter and coconut yoghurt to make it dairy-free.
Ingredients:
1¾ cup GF self-raising flour (or self-raising flour if not GF)
1 tsp baking soda
½ tsp cinnamon
1½ cups mashed ripe banana (about 3 large bananas)
1/3 cup pure maple syrup
75g butter, melted
2 eggs, lightly beaten
1 tsp vanilla extract
½ cup Greek yoghurt
Method:
• Preheat oven to 180°C (350°F) and line a loaf tin with baking paper.
• Sift flour, baking soda and cinnamon into a large bowl.
• Combine the bananas, maple syrup, butter, eggs, vanilla and yoghurt in a medium bowl.
• Add the wet ingredients to the dry ingredients and stir until just combined.
• Spoon into the prepared tin and bake for 30–35 minutes or until skewer comes out clean.
• Allow to cool for 10 minutes then transfer to a wire rack to cool completely.
Serves: 10
Prep Time: 10 minutes
Cooking Time: 30–35 minutes
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