My children can’t get enough of this yummy, easy to make low sugar snack – and neither can I! It makes a great afternoon snack to fill the gap until dinner time. Freeze individual portions for an easy lunchbox treat and to prevent it being gobbled up in a couple of days which keeps happening in our house. It’s a great way to use up over-ripe bananas. If you’re not following a gluten-free diet use self-raising wholemeal flour instead.
Bananas are packed with nutrients including potassium, vitamin C, vitamin B6, magnesium and fibre- all of which help to boost your energy and fuel healthy growth.
Ingredients
Makes 8 portions
4 ripe bananas, mashed
2 eggs (beaten)
1 tsp cinnamon
75g unsalted butter (softened)
2tsp gluten-free baking powder (Doves Farm)
75g oat flour
40g coconut flour
- Preheat oven to 180C/Gas mark 4/350F
- Mash the bananas and egg together in a bowl
- Mix in the remaining ingredients
- Spoon into a lightly oiled loaf tin
- Bake for 40-45 mins. Insert a skewer into the middle of the loaf and it should come out clean.
