how to make healthy (and gluten-free!) banana bread
posted: March 14, 2014
Australia’s Teresa Cutter aka The Healthy Chef makes some pretty mean banana breads. But that’s not the only reason why we love her. She’s a qualified chef, nutritionaist and internationally accredited fitness trainer with an interest in sports nutrition, optimum health and changing the way we eat. She has a cult-like following for her super healthy recipes that are simple and delicious. On top of that she’s down to earth, loves to sweat and is making a difference in the world, one piece of banana bread at a time.
“There is something magical and comforting about banana bread served lightly warm and toasted,” says Teresa. “Bananas are a terrific energy food and a great source of potassium, an essential mineral for maintaining normal blood pressure and heart function. They add moisture and sweetness to baked goods, which means you can reduce the amount of sweetener and oil considerably. Almonds are packed full of protein and heart healthy fats that are kind to your arteries and can help lower cholesterol as well as keep blood sugars stable. This makes a nice change from typical store bought and café style banana breads that are generally high in refined white flour, sugar and saturated fats. I love using macadamia nut oil when baking, it’s a delicious source of monounsaturated fats that can help support good health and well being.”
This is her gluten-free version, a recipe from her 80/20 cookbook.
HEALTHY BANANA BREAD
1 1/4 cups smashed ripe banana
3 free range organic eggs
2 tbs raw honey or organic maple syrup
1 tsp vanilla
1/4 cup macadamia nut oil, coconut oil or cold pressed olive oil
half teaspoon ground cinnamon
1/2 tsp baking soda + 1 tbsp lemon juice
2 cups almond meal
1/4 cup ground flaxseed (linseed) or chia seed
Preheat your oven to 320F (160C).
Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon (the lemon activates the baking soda). You can do this by hand in a large bowl or with a good blender such as a Vitamix.
Add the almond meal and flaxseed and mix well.
Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut. This will prevent the cake from sticking. (The size I used was: 10 1/2 cm wide and 26 cm long.)
Spoon batter into the tin and bake. I love to decorate the top of my banana bread before baking with sliced banana or a handful of chopped walnuts and a light sprinkle of cinnamon.
Bake for 45 minutes to one hour (a skewer inserted into the centre should come out dry).
Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Makes one loaf and serves 12.
Keeps in the fridge covered for up to one week.
Plain and simple, as-is or lightly toasted
Ricotta and honey
Sliced banana, blueberries and raw honey
Click here for more of Teresa’s healthy recipes.