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Banana Bread

Banana Bread

Banana Bread

Store brought banana breads are usually full of sugar and filled with bad fats, so why not give this incredibly delicious and amazingly healthy recipe a go.

This banana bread is refined sugar free, gluten free, dairy free and best of all, guilt free :) 

We have been enjoying it at NIMBLE HQ both on it’s own for breakfast or as a wholesome afternoon snack with a nut butter or tahini spread. Enjoy!

 

INGREDIENTS

Dry ingredients:

1 cup buckwheat flour

½ cup almond meal / ground almonds

¼ cup LSA meal (soy / linseed / almond meal). If you don’t have LSA you can replace this portion with almond meal

2 teaspoons ground cinnamon

1 teaspoons baking powder

¼ cup chia seeds (either black chia or white chia – I used black chia here)

12 dates (fresh or dried)

¼ cup pepitas (pumpkin seeds)

¼ cup psyllium husk

Optional dry ingredients:

The ingredients listed below are not essential to the recipe but add great flavour, texture and nutrients. Feel free to omit or replace the below with any of your favourite nuts such as chopped almonds, pecans, walnuts or hazelnuts.

¼ cup shredded coconut

¼ cup sunflower seeds

½ cup buckinis (activated buckwheat – I used Loving Earth buckinis)

Wet ingredients:

2 large over-ripe bananas

2 large (or 3 small) eggs

¼ cup un-sweetened almond milk

¼ cup raw honey (or raw agave syrup)

¼ cup coconut oil

Oaty / banana topping:

½ cup old-fashioned rolled oats (or any rolled flakes), choose gluten free if you are coeliac

¼ cup chopped hazelnuts (you can use any nuts you like – almonds, walnuts or pecans would also work really well)

¼ cup pepitas (pumpkin seeds)

¼ cup shredded coconut

1 teaspoon cinnamon

2 tablespoon coconut oil

2 tablespoon raw honey (or raw agave syrup)

½ banana

METHOD:

Start by pre-heating the oven to 180°C. Grease a loaf tin with coconut oil and line with baking paper and then set aside. 

In a large mixing bowl, sieve the buckwheat flour, almond meal, LSA, cinnamon and baking powder. Chop the dates into quarters and then mix in with all the other dry ingredients. 

Next place all the wet ingredients into a blender and blend until well combined (it should look like a smoothie). Stir the wet mixture into the dry mix. At this point the mixture should be really nice and sticky. Pour the mixture into the loaf tin and make sure it is evenly distributed. 

For the oaty / banana topping place the oats, chopped hazelnuts, pepitas, shredded coconut and cinnamon into a bowl and stir to combine. In a separate bowl melt the coconut oil and honey in the microwave (for around 30 seconds) and pour into the oat mixture. Combine well and then evenly distribute the mixture on top of the banana bread mix.

Slice the ½ banana and place on top of the oat mixture (you will need to slightly press the bananas down into the mix).

Bake for 45 minutes to an hour. To check if it is cooked, stick a knife into the loaf – if the knife comes out clean, then your banana bread is ready to come out of the oven! Allow to cool for around 20 minutes before eating as the loaf will finish setting in this time.

This banana bread also freezes well – just make sure you slice it up before putting in the freezer! Enjoy. 

 

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