‘Free From’ Banana Bread
Being an allergy aware school, it is important to be mindful of what we’re packing in our children’s lunch boxes. Keeping particular ingredients out can seem tedious at times, however, it can also open us up to new ways of cooking and eating that can often be healthier and more nutritious.
Here is a Banana Bread recipe that is not only free from nuts and eggs but also free from gluten, dairy, refined sugar, yeast and preservatives. This very simple 6 ingredient recipe only takes 10 minutes to prepare before baking for approximately 55 minutes.
Enjoy as a stand-alone piece of Banana Bread or you can add your favourite jam or butter. The good fats from the coconut oil will give kids sustained energy, helping them to go longer without needing more food too soon as a result of the ups and downs from sugary snacks.
One loaf of Banana Bread baked at the start of the week could provide a recess snack for a whole school week!
‘Free From’ Banana Bread (taken from www.livelovenourish.com.au)
Ingredients:
- 4 large over-ripe bananas (500g peeled), cut into pieces (+ 1 extra to decorate)
- 1/3 cup (80ml) coconut oil, melted
- 3/4 cup (110g) buckwheat flour*
- 3/4 cup (60g) organic desiccated coconut
- 2 tsp gf baking powder
- 1 tsp organic vanilla powder
Method:
- Pre-heat fan-forced oven to 180°C.
- In a blender (I use a Vitamix) or food processor blend banana and melted coconut oil until smooth (be careful not to over blend*)
- In a medium mixing bowl combine buckwheat, coconut, baking powder and vanilla. Add banana and coconut oil mixture and combine well.
- Pour batter into a lined loaf tin.
- Bake in oven for 55-60 minutes or until cooked through.
- Allow to cool on a baking before slicing.
Enjoy warm or cold!
By Sara Harris (First Aid & Well-being)