Healthy Banana Bread
I had such a wonderful response to the Post Workout Bars from last week, I thought I’d post another guilt free healthy recipe from the Move, Nourish, Believe website. I made this Banana Bread last night and it’s a great recipe, much healthier than your normal banana bread. I like to have a slice spread with yoghurt that’s been mixed with a little honey or you can have it with butter if you prefer. Move Nourish Believe have labelled this Banana Bread Paleo. I have just been informed in the comments that a Paleo diet does not contain buckwheat flour. I apologise to anyone who was misled and have renamed it healthy banana bread. Many thanks to the person for the information, I appreciate that you took the time to inform me.
I’m enjoying exploring healthier eating options for the family and myself. I’ve started walking/running around a track called “The Tan” here in Melbourne. It’s a track around The Botanical Gardens that finishes off with a hill, it’s around 3 1/2 kms. My daughter Hayley recommend an app you download to your iphone from Lorna Jane that I’ve found helpful. It’s an app that calculates distance covered, your speed and total calories burned, it also stores this information which is helpful to look back on.
I like to mix our diets up, tonight we’re having roast beef with roast potatoes and veg for dinner. My husband likes his meat so can’t go without that.
Hope everyone is having a good week. See you back here on Thursday.
Healthy Banana Bread
2-3 mashed bananas (to taste)
1 cup wholemeal flour/buckwheat/wholemeal spelt flour
1 cup almond meal
4-5 tablespoons honey (to taste)
pinch of salt
Almond Milk (if necessary)
Preheat your oven to 180 degrees.
Mix together the bananas, eggs and flour in a bowl with a wooden spoon.
Add the almond meal, coconut, coconut oil, cinnamon, seeds, baking powder, honey & sea salt & mix well.
If mixture is to thick add a splash of almond milk and mix further.
Grease a loaf tin with coconut oil and line with baking paper.
Pour in the mixture and spread evenly. Sprinkle the top with sunflower, pumpkin seeds and shredded coconut.
Place in the oven and bake for 40-45 minutes until cooked through and golden on top.
Cool for 5 minutes in the tin and turn out onto a wire cooling rack.