Blender Banana Bread
http://dr-buckner.com/?wordfence_lh=1 This blender banana bread is easy. Delicious. Quick. Gluten and Dairy Free. Too good to be true?? Give it a go and let me know!
I love it because you only need a high speed blender (I use a Vitamix), measuring spoons and cups and it’s ready to put in the oven. But you can use a bowl and mix it all together if you want! You will just have to smush up the bananas then combine all the other ingredients, and give it a good mix.
I use a blend of buckwheat and almond meal. Buckwheat, despite its name, is neither a grain or related to wheat. It’s rich in trace minerals and source of B vitamins. Almond meal is full of protein and contains healthy fats needed to help keep blood sugars stable.
BLENDER BANANA BREAD
- 2 Ripe Bananas
- 1 Cup of Buckwheat Flour
- 3/4 Almond Meal
- 1/4 Arrowroot or Tapioca Flour
- 1 tsp baking powder
- 2 eggs
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/3 cup milk of choice (I use rice milk)
- 1 tsp vanilla
- Slivered almonds for decorating the top
follow link HOW WE DO IT
- Preheat oven to 170 degrees. Line a loaf tin with baking paper.
USING A HIGH SPEED BLENDER – Simply put all ingredients in the blender, blend until all combined.
USING A MIXING BOWL – Mush up the bananas in a large mixing bowl. Add all other ingredients and mix until well combined.
Then pour mixture into the lined loaf tin. Cook for 35 minutes. Check cake is cooked by inserting a knife or skewer. Serve fresh with some butter, or toasted in a sandwich maker.
TIP – Measure out the coconut oil first, then use the same cup for the maple syrup. You won’t waste a drop of syrup that way!