Foodie Friday: Bananacado Bread (Gluten-Free / Vegetarian / Supercharge Your Gut recipe)

Friday 22 March 2019

Bananacado Bread (Gluten-Free / Vegetarian / Supercharge Your Gut recipe)
What do you get when you mix overripe bananas with an avocado? Bananacado Bread! I've baked many different kinds of Banana Breads over the years, and this is one of the best recipes that I've come across for a perfectly moist and utterly delicious result every time.

If you follow me on social media, you'll no doubt have seen that I've been reading up on Gut Health quite a lot lately and have been taking steps to improve my digestion as part of my overall health and wellbeing journey. I have struggled with bouts of IBS for a few years now, but since I've started to eat a much healthier and varied diet, my symptoms have become a lot more manageable on a day-to-day basis. 

There are lots of nutritionists out there whose specialism is based on Gut Health and Lee Holmes is one such person whose books I've been enjoying reading. I checked out her latest book, Supercharge Your Gut, from my local library, which is where this particular recipe comes from. Free from dairy, wheat, refined sugar and gluten, her Bananacado Bread is a brilliant way to use up any overripe bananas and avocados that you may have lying around in your fruit bowl.

Bananacado Bread (Gluten-Free / Vegetarian / Supercharge Your Gut recipe)
Ingredients (makes 1 loaf)
  • 3 large overripe Bananas
  • 1/2 a large or 3/4 a small ripe Avocado
  • 3 organic & free-range Eggs
  • 2 tbsp of Agave Syrup
  • 200g Ground Almonds
  • 1 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda

  • Preheat the oven to 160C and line a standard loaf tin with baking/greaseproof paper.
  • Peel and roughly chop up the Bananas and Avocado, and then place in a food processor. Whiz until smooth.
  • Add the Eggs and Agave Syrup and whiz again to blend everything together.
  • In a separate bowl, combine the Ground Almonds, Baking Powder and Bicarbonate of Soda and gently stir through the banana mixture until combined.
  • Spoon the mixture into the loaf tin and bake for 55-60 minutes, or until a skewer inserted into the middle of the bread comes out clean. Leave to cool before turning out of the tin.
  • Cut into slices and enjoy on its own with a cup of tea or coffee, or add your favourite nut butter for an even more indulgent treat.

Storage tip: This Bananacado Bread will keep in an airtight container in the fridge for up to 3 days or you can freeze it for up to 2 weeks.

Are you a fan of Banana Bread?

Next Post Next Previous Post Previous

Post a Comment

Thank you for your comment! For a faster reply you can tweet me @beautywolfgirl

Powered by Blogger.