Gluten Free | Dairy Free
I am forever adapting standard recipes into a ‘healthier’ version. This is exactly what I did with this Banana and Choc Chip Bread recipe to make it gluten and dairy free. For me, this is a healthy treat as part of a balanced lifestyle and all prepared in 1 bowl!
Preparation Time: 10 minutes
Cooking Time: 55-60 minutes
⅓ cup coconut oil, melted
½ cup maple syrup
1 cup bananas, mashed (2 large bananas)
¼ cup unsweetened almond milk
1 teaspoon baking soda
1 teaspoon vanilla extract (optional)
½ teaspoon ground cinnamon
1 ¾ cups gluten free flour
½ cup dark chocolate chips
½ banana, sliced
Preheat the oven to 165°C. Spray a rectangle loaf tin with olive oil spray.
In a large bowl, beat the coconut oil and maple syrup together with a whisk.
Add the eggs and continue to beat. Mash the bananas, then whisk them into the mixture with almond milk.
Mix in the baking soda, vanilla extract and cinnamon.
Stir in the gluten free flour until well combined, then fold through the chocolate chips.
Note: I used a block of chopped Lindt 85% dark chocolate.
Slice ½ a banana and arrange evenly across the top of the mixture. Pour the mixture into the loaf tin and place in the oven for 55- 60 minutes or until a knife inserted into the centre comes out clean.
Transfer the bread onto a cooling rack for 10 minutes, then slice into 12 pieces.
Serve with nut butter, butter or a drizzle of maple syrup.
Low FODMAP Variation
Use unripe (greener) bananas. A ripe banana is high in oligo-fructans, making it high in FODMAPs. However, 1/3 of a ripe banana should be tolerated by most individuals with IBS or fructose malabsorption.
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