Gluten free banana bread. Did you know Australians throw out 8 billion dollars worth of edible food each year? 33% of that is foods such as fruit and vegetables.
Food that gets thrown out ends up in landfills, where it gradually rots and releases methane (a strong greenhouse gas) which is 25 times more potent than the carbon pollution that comes out of your car exhaust.
It is estimated 1.4 million bananas get wasted every day around the world.
There is absolutely no excuse for throwing out bananas. Add a ripe one into the blender with some milk and berries and you’ve got an instant smoothie. You can even freeze bananas to make banana bread when your ready or turn them into delicious ice-cream.
The possibilities with bananas are endless. Share your banana recipes with your friends and tag us with us with your creation.
For more information on food waste
Gluten free banana bread
2 – 1/2 cups almond meal
1/4 cup chopped walnuts
1- 1/2 tsp baking powder (aluminium free)
2 tsp ground cinnamon
2 tbsp rice malt syrup
4 fresh figs quartered (dried if out of season) – optional
3 eggs (free range)
2 tbsp coconut oil (melted)
1 tsp vanilla paste
3 ripe bananas mashed
1/4 cup coconut or almond milk
Preheat oven to 180 celsius.
Combine all the dry ingredients in a mixing bowl.
Add wet ingredients to the dry, mixing as you go until everything is well combined.
Line your loaf tin (approx 21cm x 11cm) with baking paper.
Spoon the batter into the tin.
Bake for 45-50 minutes. Insert a skewer into the middle of the loaf.
If the skewer comes out dry, your banana bread is done.
Remove the loaf from the oven and let it cool. Slice and enjoy.
Serve with yogurt, cinnamon, berries and a drizzle of honey with a mug of B inspired golden spice organic herbal tea.
Store in the fridge of a week and keep covered.
For more information on “Gluten free banana bread” or to book a naturopathic consultation please contact Beata at B inspired healthy lifestyle.