Bah-na-naahhhh… A new recipe from our favorite dietician Alessia Couvreur.
One of my most popular recipes on Instagram! Never throw away ripe bananas (even the black ones), you can do soooo many things with them!
I try to make this once a week and eat it as a healthy snack around 10 am.
I don’t add sugar or oil, but feel free to make your own version of it if you like it better sweeter.
– 250 g of spelt flour (or other flour)
– 3-4 very ripe bananas
– 1 tbsp of self-rising baking powder
– ½ tbsp of baking soda
– ½ tsp of baking soda + ½ tbsp of apple cider vinegar
– 3-4 tbsp of apple sauce
– 1 tbsp of 100% peanut butter
– Handful of walnuts, chopped
– A few blueberries
– 1 tsp of vanilla extract
– 1-2 tbsp of cinnamon
– 50-75 ml of soymilk if needed
– 2 flax eggs (2 tbsp of grounded flax seeds + 6 tbsp of hot water) OR 2 organic eggs
– Combine the flax seeds with the water and let sit in your fridge for 15 minutes to set up and thicken
– Preheat the oven to 180°
– Add all the dry ingredients to a large bowl except the ½ tsp of baking soda
– Blend the bananas, apple sauce, vanilla, peanut butter and flax eggs (or normal eggs)
– Pour the wet ingredients into the dry ingredients and fold together. Add a bit of soymilk if needed.
– Mix the ½ tsp of baking soda with the apple cider vinegar and add it to the batter. Mix gently.
This combination gives this bread its lift and height by creating a gaseous mixture.
– Add the blueberries and combine.
– Prepare a loaf thin with a baking sheet and transfer the bather into it.
– Bake for about 40-45 min till a toothpick comes out clean. Let cool down in the oven for at least 30 minutes with the door open.
Once cooled down, I immediately cut it into slices and put them into the freezer. Every morning I take one slice out to enjoy it as a snack around 10 am.
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