A healthy food & lifestyle blog specifically catering for & dealing with the symptoms & conditions of : Endometriosis, Polycystic Ovarian Syndrome (PCOS) & Intracranial Hypertension (IH).
Looking at healthy food & food alternatives- redesigning classic recipes & new recipes;
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Before undertaking any recipes found on this blog please look to the note in 'Cookery' !

Friday, 9 November 2012

Banana Bread...

Banana bread is extremely versatile and has many possibilities...
You can add soo many different things to make it individual= berries, coconut, oats, yogurt, cinnamon, choc chip, lime, nuts, adult friendly alcohol infusions (rum works well), sour cream, carrot, mango, ginger, coffee, peanut butter.... you get the picture, the list goes on-and-on!!!

Here is a basic recipe that I like to use as a base, the added bonus is that this one is SUGAR FREE! So it doesn't hit the hips as hard as many other might.
I hope you like it...

   1/2 cup vegan spread
   1 cup stevia
   2 eggs
   2 cups self-raising wheat free/ gluten free flour
   1/2 tsp salt
   1/4 tsp baking powder
   1/2 cup unsweetened almond milk
   1/4 tsp vanilla
   2 tbsp lemon juice
   3 overripe bananas, mashed
  1. Preheat oven to 180°C. Brush a loaf tray with melted spread. Line with baking paper. Use a whisk to beat the spread, stevia, vanilla, lemon juice,  and almond milk in a small bowl until pale and creamy. In a separate large bowl combine the flour, salt and baking powder.  Make a well in the dry mix and slowly stir in half the ‘wet mix’. Using a wooden spoon beat the mix and slowly add the remainder of the ‘wet mix’. Add the mashed banana's and eggs gradually, beating well after each addition.
  2. Pour the mixture into the prepared loaf tray. Shake the pan to settle the mixture. Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring the loaf to a wire rack to cool completely.

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