Since limiting my sugar intake a few years ago, I have found my tolerance for sweet foods has reduced dramatically and for me personally, just a couple tablespoons of stevia does the trick to satisfy my sweet tooth. If, however, you are used to foods sweetened with white sugar, you may find this recipe not sweet enough and I would recommend increasing the amount of stevia, or substituting for 1/4 cup maple syrup or rice malt syrup.
Another option is to leave the sweetness of the recipe as is, and instead add some toppings when serving. I love a couple slices toasted and served with tahini, a drizzle of rice malt syrup and sprinkle of cinnamon. Peanut butter is also a delicious option for an indulgent treat. For something a bit more savoury, I love cottage cheese and a sprinkle of cinnamon.
Anyway enough rambling, here is the recipe! If you make it, please tag me at @cocohealth as I love to see your recreations.
Banana Bread (gf,df)
• 3 mashed ripe bananas (optional extra banana to slice on top)
• 1/4 cup coconut oil
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 eggs
• 2 tbsp Natvia (or any sweetener of choice: stevia/maple syrup/rice malt syrup)
• 1/4 cup walnuts, crushed
• 1 cup almond meal
• 1 cup buckwheat flour (can omit and sub for extra cup almond meal)
• 1/4 cup almond milk
• 1/2 tsp baking powder + 1 tbsp lemon juice
1. Preheat oven to 160C
2. Mix in a bowl bananas, oil, vanilla, cinnamon, nutmeg, baking powder, lemon juice and eggs.
3. Stir in the almond meal, buckwheat flour, walnuts and Natvia stevia.
4. If mixture is too thick, add milk gradually as necessary.
4. Slice an extra banana and arrange on top (optional)
4. Pour mixture into a tin lined with baking paper and bake for approx 1 hr or until browned and cooked through.