Sunday afternoon baking….

Some days I have an overwhelming desire to bake. Because my work revolves around food, nutrition and recipes I can’t help but bake cakes that TASTE AMAZING but are also nourishing and make you feel and. I can hear you grinning friends. Yes, don’t worry I do eat (and enjoy) chocolate, regular standard deliciously good cakes and desserts .. so I’m not a complete health nut.

I believe that no food is bad – all food is good, in moderation. I just love the challenge of creating delicous food that is also nutrtionally awesome…

On Sunday I had one of these baking urges… if you also have such baking urges, or just love food that makes you feel really good, I invite you to try it. Your body and soul will love it.

Why this banana bread is so good..

This Banana Bread is gluten free so can be enjoyed by anyone who is required to avoid gluten (ie. those with coeliac disease or gluten intolerance). If you don’t need to avoid gluten you should also try it! It is super easy to make.

Instead of regular flour I have used almond meal because it provides moisture, a moreish texture and an earthy nutty flavour that works so beautifully with banana. It is also extremely nutrient rich. Almond meal is very high in fibre, protein and Omega 3. Omega 3 is a healthy fat that helps to lower ‘bad’ cholesterol and increases ‘good’ cholesterol. It also promotes shiny hair and glowing skin.

Banana is a well loved, versatile and nutritious ingredient for baking. It’s very high in potassium, an electrolyte that plays a vital role in muscle function, nerve transmission and fluid balance. This fruit is also high in fibre and contains natural sugar so is a fantastic energy food.

This bread is beautiful on its own. However, it’s extra delicious with a dollop of natural yoghurt and a drizzle of honey.

Recipe serves 12
Preparation time: 15mins
Cooking time: 45- 50mins

3 ripe bananas, mashed
1 cup grated pumpkin
2 apples, cored and chopped into bite sized pieces
3 eggs
1 tbsp honey
1/4 cup olive oil
1.5 cups almond meal
1 tsp baking powder
1 tsp cinnamon

1. Preheat oven to 180 Degrees Celcius.
2. Mix the banana, pumpkin, apple, eggs, honey and oil, until well combined. Use a large bowl and wooden spoon or spalutla.
3. Add the dry ingredients (almond meal, baking powder and cinnamon) and mix until well combined.
4. Grease a loaf tin with canola oil spray, oil or butter and then line it with baking paper.
5. Pour the mixture in, and if you like decorate with sliced apple and/or seeds/nuts.
6. Bake for 45-50mins, or until a testing skewer comes out clean. Allow to cool a little before removing from tin and slicing.
7. Serve on its own or with a topping of choice (I love natural yoghurt and honey, but you can also try ricotta).
8. Freeze slices individually (wrap in glad wrap first) – a great way to save a few slices for a rainy day and it will keep well in the freezer for up to 2 months.

Gestational Diabetes –

This banana bread can be enjoyed by ladies with GDM. If you’re keen to try it I would suggest using maple syrup instead of honey (1 Tablespoon) or sugar free maple syrup. Once baked and cooled, divide onto 24 pieces. If divided into 24 pieces, one piece makes a suitable snack for most ladies with GDM (with good BGL management). We are all different however, so if unsure of what’s suitable for you I would recommend you speak with your Dietitian or feel free to reach out to me via email or social media.

Lara x