Gluten-free healthy banana bread
Gluten-free healthy banana bread
Amount
1
BreadCooking time
1
hourGluten-free healthy banana bread is a soft and delicious snack or snack. This recipe contains no butter or white sugar at all!
Ingredients
5 tbsp coconut oil
6 tbsp honey (approx. 1 dl)
2 eggs
3 dl ripe bananas (approx. 3 pieces, the darker the better)
0,5 dl milk of your choice (lactose-free, oat, soya, coconut)
1tspbaking soda
1 tsp vanilla extract
0,5 tl salt
1 tsp cinnamon
2 dl Virtasalmen Viljatuote's gluten-free broad bean flour mix
2 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
n. 80 g dark chocolate (at least 70%)
Preparation
- Preheat the oven to 180 degrees. Melt the coconut oil in the microwave. Add honey and eggs and mix until smooth. Add the milk, spices and banana and mix. Add the flour and stir with a wooden fork or an arrow. Do not overmix! You can replace the Light Flour Mix with, for example, the Dark Flour Mix to make the banana bread higher in fibre and protein.
- Pour the dough into a 1.5 litre loaf pan and sprinkle with cinnamon and chocolate chips if you like. Bake in the oven for 60 minutes. Halfway through, cover the pan with foil to prevent the surface from getting too dark during baking. Allow to cool for a while after removing from the oven and remove from the pan. Slice the gluten-free healthy banana bread and freeze fresh or store in an airtight container.
Hi, what could be substituted for that bean flour? I can't eat legumes because of IBS.
Hi Kati,
You can substitute any of our flour mixes for the bull bean flour mix. To avoid losing the nutritional value of the banana bread in the substitution, we recommend using Oatmeal or Dark flour mix 🙂
Hello!
Why coconut oil? Can it be replaced by anything else?
Hello Jauhis!
Of course you can substitute coconut oil with another oil if you wish. In this recipe we have used coconut oil for its health benefits. Coconut oil is almost 90% saturated fatty acids and is therefore a healthier alternative to oils containing unsaturated fatty acids.