This recipe makes a very hearty breakfast bread but can be eaten anytime of day.
I had my first slice with a cup of tea as it came out of the oven on Sunday afternoon.
It can be made vegan easily by using an egg substitute like 1 tablespoon of Chia seeds or flaxseed meal soaked with 2.5 tablespoons of water for 5 minutes.
Ingredients
3 ripe bananas
1 eggs
3 tablespoons rice bran oil
1/4 cup stevia
1/4 coconut sugar
3.5 teaspoons baking powder
1/2 teaspoon vanilla paste
3/4 teaspoon salt
3/4 cup milk of choice
1 1/4 cup almond meal or LSA meal
1 1/4 cup flour of choice
1 1/4 cup quinoa flakes
Optional- 1/2 teaspoon cinnamon
3 ripe bananas
1 eggs
3 tablespoons rice bran oil
1/4 cup stevia
1/4 coconut sugar
3.5 teaspoons baking powder
1/2 teaspoon vanilla paste
3/4 teaspoon salt
3/4 cup milk of choice
1 1/4 cup almond meal or LSA meal
1 1/4 cup flour of choice
1 1/4 cup quinoa flakes
Optional- 1/2 teaspoon cinnamon
Directions
1- preheat oven to 180 degrees fan forced.
2- mash bananas in a large bowl.
3- add all the ingredients up until the milk. Whisk together well.
4- add the remaining ingredients and mix.
5- poured into a lined bread tin and bake for 40 minutes. It should be firm when baked.
