Gluten free banana bread
This easy gluten free banana bread is moist, naturally sweet & perfect for using up ripe bananas. Ideal for breakfast, lunchboxes or snacks.
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Servings: 12
Calories: 214kcal
Ingredients
- 300 g 10 oz ripe banana, mashed
- 3 free range eggs
- 2 tablespoon raw honey
- 1 teaspoon vanilla bean paste
- ¼ cup macadamia nut oil or olive oil I used macadamia
- 1 teaspoon ground cinnamon
- ½ teaspoon bicarbonate of soda
- 1 tablespoon lemon juice
- 200 g 7oz hazelnut meal meal plus extra for the tin
- ¼ cup chia seeds
Instructions
- Pre-heat the oven to 160C (320F) fan-forced.
- Grease a loaf tin with oil and then coat with the extra hazelnut meal
- In a large bowl, mix together the banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon juice.
- Add the hazelnut meal and chia seeds and give it a good stir.
- Spread the batter into the tin. If you like, add some finely sliced banana for decoration.
- Bake for 45-60 minutes or until a cake tester comes out clean.
- Leave to cool in the tin.
Nutrition
Calories: 214kcal | Carbohydrates: 14g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 62mg | Potassium: 123mg | Fiber: 4g | Sugar: 7g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
