Spa+Clinic Team
Your standard breakfast banana bread fix will be a long-lost memory with this scrumptious healthy upgrade.
From Lee Holmes’ new book, Fast Your Way To Wellness, it is gluten-free and free of laboratory-derived ingredients found in many commercial banana breads.
Lee is a holistic nutritionist, wholefoods chef and author of the bestselling Supercharged Food series, including the bestselling Heal Your Gut, Eat Clean, Green and Vegetarian, Eat Your Way to Good Health, Eat Yourself Beautiful and Supercharged Food For Kids.
She is also the healthy eating expert for the Lifestyle Food Channel as well as a columnist for Wellbeing and Naturally magazines.
When not creating recipes, Lee teaches yoga and meditation.
INGREDIENTS
3 ripe small bananas
3 medium eggs, lightly whisked
90 g (31/4 oz/1/4 cup) rice malt (brown rice) syrup
Stevia, to taste
A few drops of alcohol-free vanilla extract
30 g (1 oz/1/4 cup) coconut flour
3/4 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon salt
Preheat the oven to 180°C (350°F) and grease a 21 x 9 cm (81/4 x 31/2 in) loaf (bar) tin.
METHOD
Peel and mash the bananas in a medium bowl. Add the eggs, rice malt syrup, stevia and vanilla, then mix well. Add the flour, bicarbonate of soda and salt, then mix well. Pour the mixture into the prepared tin.
Bake for 50 minutes, or until a skewer inserted in the centre of the bread comes out clean. Completely cool in the tin on a wire rack, then slice and serve with fruit (if using).
* From Fast Your Way To Wellness , published by Murdoch Books.
