Banana bread that doesn’t suck (GF)
Everyone needs a banana bread recipe in their life—and this one's a keeper. Naturally gluten-free and made with almond meal, Greek yoghurt, quinoa flakes and seeds, it's packed with protein, healthy fats and fibre for a nourishing snack that's every bit as delicious as it looks. Best enjoyed warm and generously slathered with butter 🧈
MAKES: 8-10 slices PREP TIME: 10 MIN TOTAL TIME: 55-65 MINS
INGREDIENTS
3 medium (or 4 small) overripe bananas, mashed + 1 for topping
3 eggs
1 cup plain Greek yoghurt
2 cups almond meal
½ cup quinoa flakes
¼ cup cacao powder
2 tbsp maple syrup or honey
1 tsp vanilla extract
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
Pinch of sea salt
¼ cup pepitas
¼ cup walnuts, chopped
2 tbsp chia seeds
¼ cup dark chocolate chips (70% cocoa or higher)
METHOD
Preheat the oven to 170°C fan-forced (190°C conventional). Grease and line a standard loaf tin with baking paper.
In a large bowl, mash the bananas until mostly smooth. Add the eggs, Greek yoghurt, maple syrup (or honey) and vanilla, then whisk until well combined.
Add the almond meal, quinoa flakes, cacao, baking powder, bicarbonate of soda, cinnamon and sea salt. Fold together until just combined.
Gently stir through the pepitas, walnuts, chia seeds and dark chocolate chips.
Spoon the thick batter into the prepared loaf tin and smooth the top.
Slice the banana you’re using for the topping lengthways, and then arrange on top of the batter, lightly pressing it in.
Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean. If the top begins to brown too quickly, loosely cover with foil for the final 15–20 minutes.
Allow the loaf to cool in the tin for 10 minutes before transferring to a wire rack.
Buon appetito x
Notes: This loaf freezes beautifully. Slice before freezing for an easy grab-and-go snack.
Delicious served warm with a generous slather of butter.
Store in an airtight container in the fridge for up to 5 days.
This recipe contains almond meal, walnuts and seeds. If packing it in school lunchboxes, always check your school's nut and seed policy first.
