Prep Time: 10 minutes
Cooking Time: 45+ minutes
Makes: 10 slices
Nutrition Information: (per slice)
Cals: 117.7 kJ’s: 494.3 Protein: 3.5g Carbs: 19.4g Fat: 2.9g
What You Need:
2 tbls ground flaxseed
4 -5 tbls water
1¾ cups McKenzies quinoa flour (see notes below)
1 tsp baking powder (gluten-free)
½ tsp bicarb soda (baking soda)
pinch of salt
1 tbls ground Allspice
3 small bananas, mashed (ripe preferably)
2 tbls Natvia / Stevia granules (or similar sugar substitute / 2 tbls agave syrup)
½ cup unsweetened coconut milk (Vitasoy)
¼ cup apple sauce puree
1 tsp vanilla essence
2 tbls dried pineapple pieces (optional)
1 tbls non-dairy choc baking buttons*
canola oil cooking spray
Topping - ½ banana, sliced (optional)
Caramel Sauce - (makes 4-5 tablespoons)
2 tbls maple syrup
½ tsp corn flour/ corn starch
¼ cup unsweetened almond milk
2. Preheat oven to 190°C / 374°F. Lightly spray with oil and line with sheet of baking paper a 22cm x 12 cm (9×5 inch) loaf tin. In a small cup or bowl, combine flaxseed meal and water. Stir well and set aside to thicken. This will be used as the egg replacement.
3. Next, in a smaller mixing bowl mash bananas then add stevia, coconut milk, apple sauce and vanilla essence. Mix in the flaxseed mixture and stir through well. Set aside.
4. In another larger mixing bowl, combine quinoa flour, baking powder, bicarb soda, salt and the Allspice. Stir in the mash banana bread mixture and fold in 2 tbls of the caramel sauce, the pineapple pieces and chocolate buttons/ nibs. Note - The batter should be nice and thick, not runny.
5. Transfer the banana bread mixture into the loaf tin. Using a spatula or spoon, press mixture into the corners of the tin and flatten out the top. Gently tap/ knock the tin on the kitchen bench a couple of times to let the mixture even out and release any air bubbles.
6. Decorate the top with slices of banana. Push gently into the batter. Bake bread for 45-50 minutes. When done, remove from oven and allow to cool in the tin before slicing and serving.
Shar’s Tips -
- Quinoa Flour, ground from the whole seed is available in most supermarkets.
- Milks in this recipe can be substituted for another types; oat, rice, soy etc.
- Store the banana bread in an airtight container and refrigerate. Best eaten within 3-4 days.
- Cut bread into slices and place individually into small clip-lock bags and freeze. Can be frozen up to 1-2 months.