Bumper Banana Bread

There’s nothing more enjoyable than a loaf of freshly baked banana bread following a long ride or run, but be careful before you reach for a piece from your local cafe!

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Words an Images - Meg Gillmer

Commercial banana bread is far from nutritious, mass produced and full of refined wheat flour, margarine, sugar and more banana flavouring than banana itself.

Do yourself a favour and make a loaf of this bumper banana bread from The Wholesome Athlete. It’s sure to be a winner amongst your family and friends, and best of all is gluten and wheat free, dairy free and has no refined sugar! Make a double batch on the weekends, slice then freeze in portions for future convenience.

What you'll need:

• 4 ripe bananas
• 3 eggs, lightly whisked
• 1 tablespoon honey
• 1 tablespoon coconut oil, melted
• 1/4 cup rice or almond milk
• 1 1/2 cups brown rice flour
• 1 teaspoon baking powder
• 3 tablespoons L.S.A (linseeds, sunflower seeds, almonds)
• 1 teaspoon ground cinnamon
• 1/3 cup chopped walnuts (optional)
• 1/2 cup sultanas (optional)

How to make it:

1. Preheat oven to 180°C and line a loaf tin with baking paper.
2. Mash bananas and stir in eggs, honey and coconut oil.
3. Mix together flour, baking powder, L.S.A and cinnamon in a seperate bowl.
4. Stir wet and dry ingredients together and spread into loaf tin.
5. Bake for 30 minutes.

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Meg Gillmer is better known as the Wholesome Athlete. She's on a mission to bring us all fresh, seasonal and simple food to get the most out of our bodies and move away from processed products.

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