AuthorDannielle IllingworthCategory, DifficultyBeginner

I must admit, I'm a massive fan of banana bread. But I've swapped the store-bought, sugar- and fat-laden version for this healthier kind - and it's absolutely delicious!

Dannielle-illingworth

Yields8 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 1 ¾ cups self-raising flour (gluten-free if needed)
 ½ cup buckwheat flour
 1 tsp ground cinnamon
 ½ cup raw sugar
 ¼ cup rice malt syrup
 2 bananas, mashed
 2 eggs
 ½ cup unsweetened almond milk
  cup olive oil

1

Preheat oven to 180C. Grease a rectangular cake tin.

2

Combine dry ingredients - flours, cinnamon, raw sugar in a large bowl.

3

In a separate bowl, mix rice malt syrup, eggs, milk and olive oil. Add to dry mixture and combine well.  Fold through mashed bananas until just combined.

4

Pour mixture into cake tin and bake for 45-55 minutes until skewer comes out clean.

Ingredients

 1 ¾ cups self-raising flour (gluten-free if needed)
 ½ cup buckwheat flour
 1 tsp ground cinnamon
 ½ cup raw sugar
 ¼ cup rice malt syrup
 2 bananas, mashed
 2 eggs
 ½ cup unsweetened almond milk
  cup olive oil

Directions

1

Preheat oven to 180C. Grease a rectangular cake tin.

2

Combine dry ingredients - flours, cinnamon, raw sugar in a large bowl.

3

In a separate bowl, mix rice malt syrup, eggs, milk and olive oil. Add to dry mixture and combine well.  Fold through mashed bananas until just combined.

4

Pour mixture into cake tin and bake for 45-55 minutes until skewer comes out clean.

Banana Bread
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