This Healthy Banana Bread Recipe Also Makes The Best Breakfast Muffins
By Amy Rankin
You won’t believe a gluten-free bread could be so soft and fluffy…
Healthy food that tastes good! If you don’t want to use xylitol, you can use dates instead. Take one cup of pitless dates and stew them in some water over the stove until a consistency similar to the mashed banana forms. If you’re doing this, then beat the eggs first until fluffy and slowly add the melted coconut oil. Then mix in the mashed bananas and dates.
You can also use this recipe to make “muffins” – soft little pillows of banana bread that you pack for a snack on the go.
What You Need
½ cup coconut oil
1 cup xylitol
2 extra-large free-range eggs
4 ripe bananas
1 tbsp vanilla
2 cups gluten-free cake flour
1 tsp xanthum gum
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
¼ cup almond slivers
1/ Preheat the oven to 180 degrees Celsius.
2/ Melt the coconut gently, then mix in the cup of xylitol. Add the eggs one at a time and beat until light and fluffy in texture.
3/ Mash the bananas and add them to the egg mixture with the vanilla.
4/ Add one cup of flour and mix it in by hand, and then add the other. Add the rest of the dry ingredients and mix until just combined.
5/ Grease and line a large loaf tin with baking paper. Pour in the batter, sprinkle almonds on top and press down gently with a spatula. Bake for 45 minutes, then insert a cake tester into the loaf – if it’s ready it will come out clean. If not, place it back in the oven for another 10 to 15 minutes.