Description
Moist breakfast banana bread, free of added sugars and sweeteners and dairy.
Ingredients
Scale
- 270g self-raising wholewheat flour
- 1 tablespoon baking powder
- 114g coconut oil
- 2 large eggs
- 140g dairy-free Greek-style yoghurt
- 50g chopped walnuts
- 50g chopped walnuts
- 3 medium bananas, mashed
- 1 tablespoon vanilla extract
Instructions
- Combine flour and baking powder in a large mixing bowl then set aside.
- Combine eggs, coconut oil, greek-style yoghurt, vanilla extract and mashed bananas in another bowl.
- Carefully pour the egg mixture into the flour mixture and whisk thoroughly to combine. Add chopped walnuts and mix well.
- Grease a loaft tin with coconut oil then pour the batter into the tin.
- Bake in the oven at 200C for 60 minutes. Aloow banana bread to cool on a baking rack.
- Cut into 10 slices and enjoy a slice with fresh furt, yoghurt and mixed seeds.
Notes
Best served warm. It will keep in for 3-days in a sealed containers.
Nutrition
- Serving Size: Per 95g slice
- Calories: 258
- Sugar: 6.4g
- Fat: 14.8g
- Saturated Fat: 7.1g
- Carbohydrates: 24.1g
- Fiber: 0.7g
- Protein: 6.2g