Gluten Free Banana Bread
This banana bread is free from added sugars and contains probiotic yoghurt and protein rich buckwheat as key ingredients. With the benefit of containing gluten free fibres, it packs a nutritious punch for one of your favourite winter morning treats.
Ingredients
- 3 bananas cavendish, over ripe (see note for size variations)
- ¾ cup Greek yoghurt plain, organic
- 2 tbsp maple syrup
- 2 eggs
- 1 tsp vanilla extract 100%
- 1 ½ cups buckwheat flour
- ¾ cup almond meal
- 1 tsp baking powder
- 1 tsp cinnamon
- pinch salt
Instructions
- Preheat a fan forced oven to 190°C.
- Mash the bananas in a bowl and stir in wet ingredients with a fork.
- In a separate bowl, mix together the dry ingredients, making sure to sift the flour for extra fluffiness. Gradually stir in wet ingredients and continue to mix until well blended.
- Scoop the mixture into a greased or lined loaf pan.
- Bake for approximately 55 minutes or until ready. A knife should come out clean when poked into the centre of the banana bread.
- Let cool before serving and enjoy!
Notes
When developing this recipe, the bananas I used were on the larger side. If your bananas are small, I suggest using up to four.