I came across this recipe last weekend and despite having a house full of packing boxes (we are moving house next weekend) and virtually no cooking appliances left unpacked, I just had to make it straight away… AND IT WAS SO WORTH IT!!!
We had our last slice for breakfast this morning toasted and spread with some ricotta cheese for extra protein and we both left for work grinning, it is just sooooo tasty!
I am not going to bore you with much of my garble today but will just let the recipe speak for itself! Here is the recipe for a high protein, low GI, sugarless, gluten free, grain free Banana bread.
High Protein, Low GI Banana Bread
300g smashed banana
3 free range eggs
Agave Syrup* (I used around 1 tablespoon but it depends how sweet you like it)
1 teaspoon of vanilla
60g olive oil
1/2 teaspoon of ground cinnamon
1/2 teaspoon of baking soda (bicarb soda)
1 tablespoon of lemon juice
2 cups of almond meal (ground almonds)
1/4 cup of flaxseed meal (ground flaxseed)
How to make it
Preheat the oven to 160 C.
Combine the smashed banana, agave, vanilla, eggs, cinnamon, bicarb, lemon juice and oil in a bowl making it as close to a smoothie consistency as possible. Add the almond and flax meal and combine.
Pour into a lightly oiled loaf tin (you could also sprinkle some almond meal into the tin on top of the oil to help prevent it sticking) and bake in the oven for 45 mins to 1 hour. You will know it is ready if you insert a skewer into the middle and it comes out dry. If it browns too quickly place some tin foil over it whilst it’s cooking.
Wait for it to cool before turning out of the tin. Serve either cool or toasted with a little ricotta cheese and sprinkling of seeds.
Makes 1 loaf with approx 12 slices:
Protein: 6.1 g
Total Fat: 15 g
Saturated: 1.7 g
Source: Recipe taken from http://www.thehealthychef.com/2011/10/gluten-free-banana-bread/