Hi hi!☀️☀️ I’m a huge fan of banana bread🍌🍞 but most times the store bought versions are packed with loads of sugar, oil and preservatives, making it super sweet and not so good for you.
My spin on the classic banana bread uses gluten free whole grain oat flour for extra fibre, plain fat free Greek yogurt for extra protein and fluffiness👅 and contains a small amount of coconut palm sugar to give it just the right amount of sweetness. However, the majority of the sweet flavour comes from the ripe bananas and blueberries!
If you want to make this sugar free, omit the coconut palm sugar and use 3 ripe bananas instead. Have a great day!
Modified from Julia’s Album.
2-3 ripe bananas (mashed)
1/2 cup plain fat free Greek yogurt
1/4 cup organic coconut oil (melted)
1/2 cup coconut palm sugar
1 1/2 chia seeds (soaked in 4 tbsp of water for 5 mins)
2 organic cage free eggs
1 tsp organic pure vanilla extract
1 1/2 cup gluten free whole grain oat flour
1 tsp gluten/aluminum free baking soda
1 cup organic blueberries or raspberries, but be careful because you may get a sour surprise).
Preheat oven to 350°F and line a loaf pan with parchment paper. To make the parchment paper stick to the pan, grease the pan with coconut oil and stick the parchment paper to the bottom and sides, easy!
Purée all wet ingredients in a food processor until smooth, or mix all wet ingredients in a bowl until smooth. Add in flour and baking soda and mix until well incorporated, then add in blueberries.
Pour batter into your lined loaf pan and place in the oven. Bake for 60 minutes or until it passes the toothpick test. When ready, let it cool for 30-40 minutes before serving, otherwise your bread will fall apart.