Gluten Free Banana and Coconut Bread
This quick, light and fluffy banana bread is delicious, healthy and not as dense as other banana breads I have made. I use maple syrup as a sweetener but it tastes great without if you prefer a lighter option.
It is naturally
refined sugar, nut, gluten and lactose free and fantastic for last minute morning teas, school events or if you just feel like a slice with a cup of tea or coffee. Serve warm, cold or refrigerate/freeze for later. Enjoy!
[Image1 Light and fluffy banana and coconut bread]
Health benefits
Bananas are
cholesterol and trans fats free, are a good source of
folate,
vitamin C and are high in:
Potassium to maintain fluid levels, blood pressure and a healthy heart.
Vitamin B6 to increase red blood cell production and aid in brain function.
Magnesium to relieve muscle cramps.
Fibre for digestion and to help you feel full.
Tryptophan to produce serotonin to improve mood and reduce depression.
They also
protect against stomach ulcers by lining the stomach against corrosive acids, and are natural:
Prebiotics that stimulate the growth of the good bacteria within the bowel and aid in digestion.
Antacids to provide relief from acid reflux, heartburn and gastroesophageal reflux disease (GERD).
Coconut is
cholesterol free and contains:
High levels of manganese for energy metabolism, to absorb calcium, regulate blood sugar and synthesise blood coagulation proteins, bone tissue, hormones and antioxidants.
Copper for metabolism and to promote the absorption of iron, production of collagen and red blood cells. Adequate intake is said to help prevent osteoarthritis, osteoporosis and arthritis.
Selenium for healthy thyroid and immune function.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 1 loaf
Ingredients
4 eggs
1/4 cup oil (I used olive oil)
1/4 cup maple syrup (optional)
1/3 cup milk (lactose free if required)
1 tsp vanilla essence
3/4 cup desiccated coconut
1 teaspoon cinnamon
1 teaspoon baking powder
4 medium sized ripe bananas (dark brown or black)
Method
Preheat the oven to 180 degrees. Line a loaf tin with baking paper or lightly grease.
Mash the banana and set aside.
[Image2 Frozen bananas can be used and defrost as you mash them]
Beat the eggs, oil, maple syrup, milk and vanilla essence until combined.
Add the desiccated coconut and cinnamon and stir until combined.
Mix in the mashed banana and once combined stir in the baking powder.
[Image3 The combined wet ingredients will be extremely runny]
Pour the batter into the loaf tin.
[Image4 Ready for baking]
Bake for 25 minutes until browned and a skewer comes out clean.
Cool and eat warm or cold.
Related
[Linkhttp://healthyhints.com.au/coconut-a-complete-guide/ Coconut a complete guide]
[Linkhttp://healthyhints.com.au/bananas-a-complete-guide/ Bananas a complete guide]
[Linkhttp://healthyhints.com.au/healthy-banana-bread/ Healthy banana bread]
[Linkhttp://healthyhints.com.au/vegan-banana-bread/ Vegan banana bread]
Categories
#healthy_recipes
#gluten_free
For more of my recipes visit [Linkhttp://recipeyum.com.au/cookbook/108127/ Naomi's recipes] and [Linkhttp://healthyhints.com.au/profile/108127/ Healthy Hints].
%healthyhints
236134 - 2023-07-18 00:33:19
