Name: Gluten-free Banana Bread by Magalow food
Prep time: 15 min
Cook time: 70 min
Yield: 12 servings
Ingredients: 300 g of banana; 3 egg; 2 tablespoon of maple syrup (optional); 1 teaspoon of vanilla extract; 30 g of coconut oil; 0.5 teaspoon of baking soda; 1 tablespoon of lemon juice; 220 g of almond powder; 25 g of ground flax; 1 tablespoon of flaxseed; 1 pinch of dark chocolate chip (optional)

Gluten-free Banana Bread by Magalow food

Based on the recipe from British sisters Hemsley & Hemsley If you love banana bread but don't really know a healthy version, this recipe is for you. The two base "flours" of this banana bread - almond powder and ground flax seeds - make it a sweet treat to start the day off right! Only 30g of coconut oil, and 2 tablespoons of maple syrup which you can even do without! Did you know that flax seeds are not absorbed by the body if they are not ground? To grind them, I have a simple coffee grinder (I also grind my hazelnuts, almonds... into powder in it). If you don't have flax seeds, you can replace them with ground chia seeds, I haven't tried it but both seeds have the same properties. The most fun part is being able to customize your banana bread. I added dark chocolate chips (70%), but you can also imagine adding goji berries or cranberries... Then you can enjoy a slice with peanut butter, melted dark chocolate, hazelnut or almond butter, good organic raw butter even. It is moist, soft, and has a good banana flavor! I sliced it and froze it - I just have to toast the slices in the toaster before enjoying it and there you have a good "snack" for recovery after morning exercise or a good part of breakfast guaranteed. Toasted, it is really delicious. So yes, 300g of banana is a lot, but it allows you to do without sugar and have a natural fruit sweetener - and it's a good sports snack!

Low GI

Course: Snack

Preparation time: 15 minutes

Cooking time: 70 minutes

Instructions

1. You can make this recipe in a blender (if it is powerful enough)
2. Grease your pan with coconut oil and sprinkle with a little almond powder to prevent the cake from sticking.
3. Preheat your oven to 170°C (340°F).
4. In a bowl, mash the bananas with a fork and add the maple syrup, coconut oil, vanilla, eggs, and whisk well.
5. Add the almond powder, ground flax seeds, and mix well.
6. Add the baking soda and lemon juice, mix.
7. Finally, add your chosen little fancy, for me it's chocolate chips, mix.
8. Pour the batter into the pan, sprinkle with flax seeds and bake for 60 to 70 minutes. The knife blade should come out dry. If the banana bread browns too quickly, cover it with aluminum foil for the remaining cooking time.
9. Let it cool and remove from the pan.
10. Keep it wrapped in plastic wrap in the fridge for a week, or slice it and freeze the slices in a freezer bag.
11. Toast the slices in the toaster before enjoying and savor them with peanut butter, a little organic raw butter, or melted dark chocolate!