The weekend is here and great weather finally too. Today im opening my personal golf season, so it means that i need some super easy but good snack to take away. On Friday my collegues gave me a few bananas, so plan was done. I don’t eat bread or any other pastry (i know, croissants are sin) and i really try to avoid of sugar (in Ljubljana i found amazing plate with so cute descriprion what calories are- little creatures who lives in your closet and they reduce your clothes), so I changed this recipe. Delicious, very easy to make and its gluten and sugarfree. Yeeey
Banana bread is still so caloric snack- 1 bread has around 225 cal- it means- 17.5 g carbs, 9 g fiber and 7.5 g protein
This meal is so good for your creativity because its completely up to you, what kind of ingredients you use. Depends on what you have in your fridge or pantry, so its not necessary to buy anything else. So for first – play some good music- John Gibbons- Would I Lie To You.. and we can start
What you need:
- 3 very ripe bananas
- 4 eggs
- 3 tablespoons melted coconut oil
- 60 ml milk (i used lactose-free)
- 1/2 handful coconut flour
- 1/4 handful chia seeds
- 50 g dried cranberries
- 2 teaspoons baking-powder
Our Mise en place is done and the rest is super simple and easy.
For first we should preheat oven for 150 °C. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Add eggs, milk and coconut oil and mix it together. In the other bowl mix together coconut flour, chia seeds, hazelnuts (chopped), crabnerries, vanilla and baking- powder. Add to the banana mixture and let’s wait for 5 minutes. Pour the batter into your prepared loaf pan. Bake for 50-60 minutes.
Remove from oven and cool completely on a rack. Slice and serve (bread knife helps to make slices that aren’t crumbly). So get dressed, ready to go..im taking an apple with me but i think that banana bread with peanut butter or tahini with honey has to be amazing combination.
Have a lovely day