I love breakfast breads that aren’t too sweet and this one is amazing!
Further Food Nutritionist Commentary:
Note: Cut down on total calories and fat with light or "lite" canned coconut milk instead of full fat versions. Look for low-sodium coconut milks, if available.
By Heather Goesch, MPH, RDN, LDN
Chia Seed Banana Bread (Gluten-Free, Dairy-Free)
3 mashed ripe bananas
2 cups of gluten free flour (either use the bobs red mill blend, or 1 1/2 cups buckwheat flour and 1/2 cup coconut flour)
2/3 cup coconut milk
1/3 cup brown sugar in the raw
2/3 cup rapeseed oil (could also use coconut oil)
2 tablespoons baking soda
2 tablespoons baking powder
1 tablespoon cinnamon
Pinch of sea salt
3 tablespoons chia seeds
- Place all wet ingredients into a bowl and stir well to integrate .
- Place all dry ingredients into a bowl and whisk well to integrate the spice and flours.
- Pour dry into the wet ingredients and mix well by hand for a few minutes.
- Pour into a 9 by 12 inch baking tray and place in a heated oven at 180 C (350 F) for 40 minutes.
- Test with a knife that the inside comes out dry. Enjoy!
Per Serving: Calories: 377; Total Fat: 18g; Saturated Fat: 14g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 1687mg; Potassium: 237mg; Carbohydrate: 51g; Fiber: 6g; Sugar: 19g; Protein: 5g
Nutrition Bonus: Iron: 19%
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