Guilt Free Banana Bread

Who doesn’t love banana bread? It’s perfect toasted with a little butter melting on top to accompany a cup of chai tea… Doesn’t that little thought just make you drool? Like all recipes I try to recreate for my blog, traditional banana bread is often loaded with butter and highly processed sugars – and then we make it worse by topping it with more butter (because we all like a little melty butter on top!) My recipe however contains no dairy or trans fats (so you can feel guilt free if you do want to spread a little butter on top) as well as being refined sugar & gluten free.

As well as being guilt free my banana bread is also delish! I promise you won’t notice the difference between my version and the traditional high fat, high sugar version (it’s husband, family & friend tested multiple times).

What you need:

  • Loaf tin lined with baking paper
  • 4 small overly ripe bananas (use 3 if bananas are large in size)
  • 2 eggs
  • 2 teaspoons of vanilla bean paste
  • 3 tablespoons of pure maple syrup
  • 2 cups of almond meal
  • 1/2 tablespoon of ground cinnamon
  • 1/2 tablespoon of ground nutmeg
  • 1 tablespoon of baking powder
  • raw coconut flakes (to sprinkle on top)

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What to do:

  • Preheat the oven to 180 degrees Celsius
  • In a mixing bowl mash up the bananas.
  • Crack the eggs into the mashed banana mixture and add the vanilla bean paste. Mix until combined.
  • In a separate mixing bowl place all the dry ingredients and stir until evenly mixed.
  • Pour the dry ingredients into the wet mixture and stir until combined.
  • Pour the banana bread mixture into the lined loaf tin.
  • Sprinkle an small even coating of raw coconut flakes on top of the banana bread.
  • Place the banana bread on the middle rack in the oven and bake for 45-50 minutes until a skewer inserted into the middle comes away clean. (Rotate the banana bread at half way point so as to cook it evenly).
  • Allow the banana bread to cool before removing from tin and serving.
  • Enjoy as is, or top with butter, Greek yoghurt or nut butter – yum!

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Enjoy!

JB xx

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