This healthy banana bread is a staple in our house. Using banana flour, which is high in resistant starch and low on calories (and GI), we've been able to make a banana bread that tastes amazing. This banana bread is unbelievably delicious, and everyone comments about how sweet it is, even though it uses only bananas as a sweetener and the main ingredient is zucchini!
1 cup banana flour
1 small/med grated zucchini
1small/med grated carrot (optional)
4 extremely ripe banana (the more ripe the better for sweetness)
1 teaspoon baking powder
1-2 tablespoons of coconut oil (optional for a more moist/wet) banana bread)
1-2 tablespoons coconut nectar (if bananas aren't ripe enough and you want it sweeter)
Preheat ovento 180*C
Blend all ingredients together stirring through grated zucchini and carrot last.
Pour mix into a bread tin lined with baking paper or muffin tray greased a little with coconut oil to stop sticking.
If using a muffin tray, Bake on 180*C for 20-30mins
If using a bread tin, bake on 180*C for 30-40 mins
you will know it's ready when a knife inserted comes out clean
Little people LOVE this banana bread. And it's so good for them!!!
This is an adaptation of our famous Healthy Junk banana bread to use banana flour.