Free-from friday: Banana Bread
Bread is the ultimate staple food, but the traditional ingredients, such as wheat, yeast and gluten, often cause discomfort in a delicate gut. This recipe is a satisfying replacement as it’s not only highly nutritious, but delicious, too.
This handmade bread, consisting of ground almonds and mashed bananas, is dense, moist and slightly sweet. It’s the perfect food-on-the-go as it has a storage life of six days when kept in the fridge, and helps maintain your energy levels throughout the day.
Almonds are rich in protein, calcium and iron – all of which are of huge benefit for those living a dairy-free lifestyle. Bananas are high in vitamin B6, which is essential for the digestion and utilisation of protein. It also helps balance your hormones and is therefore beneficial for those with PMS or going through the menopause. And there’s even more good news – this bread can be transformed into a dessert for a dinner party or afternoon tea by simply adding a little more honey.
200g ground almonds
200g desiccated coconut
3 large eggs, beaten
3 tbsp olive oil
Juice from 2 medium sized oranges
¼ to ½ cup of honey (I use ¼ cup, but double it for extra sweetness)
2 tsp baking soda
1 tsp salt
3 small-medium sized mashed bananas (extra ripe)
1. Mix all the ingredients. Beat the eggs lightly before adding to the mixture.
2. Pour the ingredients into a loaf tin – I use the silicon loaf mould as there’s no need to line it with oil or butter. Less fuss!
Bake at 180°C for about 40 minutes.
3. To test whether it’s cooked, press it lightly on the top. It should spring back.
Whether you’re struggling with a nagging condition like eczema or IBS or in need of some inspiration to live a blissful dairy, gluten, wheat and sugar-free life, Michelle can help. If you’d like to have a chat, check out her website for all the details.