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The best ever BANANA BREAD

Brought to you by Danielle Elliott

Ingredients

2 cups of GF plain flour (or often use 1 ½  cups plain flour & ½ cup lentil or buckwheat flour)

1 tsp baking powder

1 tsp bicarb

1/4 tsp salt

4-5 very ripe bananas

1/4 cup grapeseed oil

2 eggs

2 tbsp milk

1/2 tsp vanilla extract

1/2 cup raw sugar or bit less than 1/2 cup of maple syrup

1/2 cup choc chips (I use dairy free)

Method

Preheat oven to 175 degrees.

In a large bowl combine the dry ingredients and mix till combined uniformly.

In a medium bowl mash, the banana really well with a fork. Add all other wet ingredients and mix together well.

Add wet ingredients to the large bowl, mix together till combined, then stir through choc chips.

Pour into the tray/bread tin and bake for 45-55 mins. I like it a bit lighter in colour as I find it stays moist that way.

I bake mine in a lined slice tin, so I can cut into 16 squares that fit into lunch box easily .

About the Author

Danielle Elliott, Adv Dip (Nat & WHM)

Danielle Elliott is a naturopath, herbalist, and homeopath with a special interest in digestive complaints. She has been in clinical practice for 15 years and began specialising in gut health 9 years ago. Since then, Danielle has published a book entitled “Gluten Free and Happy”, which helps educate people with Coeliac Disease and Non-Coeliac Gluten Sensitivity on how to optimise their digestive health and overall wellbeing. Danielle also does a lot of work with patients with SIBO and functional digestive disorders in her clinic “Tummy Rescue” (see www.tummyrescue.com.au) and also works with Dr. Nirala Jacobi and the team at the Biome Clinic, consulting with patients world-wide. She is also proud to be an ambassador for the ATMS Natural Medicine Week 2022.

Danielle is hosting a webinar for Natural Medicine Week on the “Top 5 tests to investigate your IBS”, book your tickets now!