Sugar Free Banana Bread
This banana bread got the thumbs up from both kids and the husband which means it is officially fit for public consumption!
Not only is it free from refined sugar but we managed to make it palatable using only a drizzle of brown rice syrup (want to learn more about brown rice syrup? contact me!).
N.B. If you want to leave the syrup out then increase the the spice to taste.
I enjoy mine for breakfast served with coconut yoghurt and berries or drizzled with raw honey for afternoon tea! How do you like yours?
4 eggs (whites whisked and stirred in last. keep yolks.)
100ml coconut milk (from carton)
1 tbsp apple cider vinegar
1 tbsp brown rice syrup
1/4 cup of chia seeds
1/4 cup of coconut oil
1/4 cup of almond or peanut butter
3 bananas (mashed)
1 tsp bicarbonate soda
1 1/2 cup of almond flour
1/3 cup of flaxseed
1/2 cup of shredded coconut
1 tsp cinnamon (add more to taste)
1 tsp ginger (add more to taste)
1 tsp nutmeg (add more to taste)
Separate eggs. Whisk whites. Keep yolks. Set aside.
In a pan on a gentle heat, warm the milk, vinegar, coconut oil and syrup.
Mix all the dry ingredients together in a bowl and add mashed bananas.
Add in the wet mixture from the pan and egg yolks.
Gently fold in the egg whites.
Transfer into bread tin and cook on 165 degrees for 50 minutes.
Serve warm, cold or toasted with a topping of your choice. Enjoy!