Free Healthy Recipe - Banana Bread

Low GI, Low sugar, Wheat Free

The riper the banana the more naturally sweet your banana bread will be so don't be afraid to use the soft black ones that look fit for nothing other than the bin. Banana bread is readily available but none, to my knowledge, use spelt flour or honey to replace sugar. This high energy treat is therefore a healthier option to the commercial cakes found in many shops and cafes.

Ingredients

1 cup white spelt flour

1 cup wholemeal spelt flour

1 tsp low allergy baking powder

¼ tsp sea salt

1 cup toasted walnuts, chopped

1½ cups ripe bananas, mashed

¹/3 cup low fat natural yoghurt

¼ cup honey

2 large eggs, beaten lightly

¼ cup sunflower oil

1 tsp vanilla extract

Method

Preheat the oven to 180 degrees Celsius.
Grease and flour a loaf tin.
Combine the flours, baking powder, sea salt and walnuts and set aside.

Mix the bananas, yoghurt, honey, eggs oil and vanilla together.
Fold the wet ingredients through the dry until combined, but don't over stir.
Pour the batter into the loaf tin and bake for approx 55 minutes until the loaf is golden and the cake comes away clean from the sides.
Set aside to cool.
Stores for up to 4 days refrigerated.

Makes 10 servings (serve = one slice)

Prep Time:	15 mins
Cooking Time:	55 mins
Ready in:	1 hr 10 mins
Suitable for:
Dessert, Snack

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Nutritional Information - Per Serve
Kj	1380 kj
Calories	330 kcal
Fat	16.4 g
Saturated Fat	1.7 g
Total Carbohydrate	34 g
Total Protein	8.1 g
Fibre	3.4 g

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