Gluten Free Banana Bread
This recipe uses Buckwheat flour which is highly nutritious & considered a �superfood�. We have tried to make this as healthy as possible without compromising taste. For example, we substitute white sugar with apple puree & brown sugar. If you omit the brown sugar, the sugar drops from 14.6g to 10.9g per serve. While this is a significant drop, it still isn't 'low sugar', but the sugar isn't refined, coming from bananas & apple puree. Omitting the brown sugar will affect the taste, but the choice is yours.
12
Serves
218
Calories
6.6g
Protein
133g
Serving Size
Ingredients
- 2 cups buckwheat flour
- 2 tbsp. Chopped walnuts
- ½ cup low fat milk
- 3 tbsp. Light margarine spread (or Butter)*
- 1 tsp. vanilla essence
- 1 tsp. baking powder
- 1 tsp. bi-carb soda
- 3 large bananas, very, very ripe, mashed
- ½ cup low fat natural yoghurt
- 1 small tub (140g) apple puree
- ¼ cup brown sugar
- 2 eggs
Method
- 1Preheat oven 180c (350F). Spray with cooking spray a non-stick loaf pan. Line with baking paper, set aside.
- 2Sift Buckwheat Flour and Baking powder together and set aside.
- 3Mash bananas and set aside.
- 4In a mixer place marg spread and sugar and beat for 4 mins on high speed. Then add eggs, one at a time. Then add vanilla, continue to mix for 1 min then turn off.
- 5Now on low speed mix in 1/3 flour, then when mixed add yoghurt, then remaining flour and turn off.
- 6Microwave milk in a large cup on high heat for 45 seconds or until hot. Add tsp. bi-carb it will foam.
- 7Turn mixer back on low speed, add milk mixture and incorporate, then turn off.
- 8With a spoon, add banana, apple puree and walnuts.
- 9Pour into the loaf pan and bake for 35-40 mins, checking with a skewer.
- 10Cool on a wire rack.