Who loves fresh banana bread for breakfast or snacking? This fluffy and delicious recipe is gluten free, low sugar and totally customisable – just add your favourite mix-ins like walnuts. We love just toasting a slice and topping with butter!
You will need
Standard loaf tin
Electric mixer (you could do it by hand it will just take a little longer!)
1 packet Noshu 98% Sugar Free Vanilla Cupcake Mix (Frosting sachet not required)
For the bread
1 sachet Noshu 98% Sugar Free Vanilla Cupcake Mix
60 g rice flour
15 g pea protein powder
1 tsp xanthan gum (you can find this at most health food stores and some green grocers)
1½ tsp cinnamon
½ tsp bicarb soda
1 pinch of salt
50 g softened butter
100 g almond meal
2 large eggs
4 medium over-ripe bananas mashed (about 350 g)
Or, for a non-dairy bread option replace butter with:
60 g Nuttelex
Preheat oven to 150°C (140°C fan forced). Grease and line your loaf tin with baking paper.
In a medium mixing bowl stir together your Vanilla Cupcake Mix, rice flour, protein powder, xanthan gum, cinnamon, bicarb and salt. Set dry mix aside.
In a large mixing bowl beat together your butter and half the almond meal for 3 minutes until fluffy. And 1 egg and beat for a further 2 minutes, then add the second egg and beat for 1 more minute.
Add in the mashed bananas and mix for 1 minute. It’s okay if the batter looks split at this point as it will come back together. Scrape down the sides of the bowl then add in the rest of the almond meal and dry mix, then mix for 1 more minute until fully combined and fluffy.
Place in preheated oven for about 70 minutes then test the banana bread with a skewer to see if it’s cooked through.
If your bread is not fully cooked through (with the skewer coming out clean), bake for another 5–15 minutes but keep an eye on it. You’ll know your bread is baked when it has risen, is golden brown and a skewer inserted comes out clean.
Allow banana bread to cool on a wire rack before serving.
Best served fresh at room temperature or toasted with a generous amount of butter.
Store at room temperature in an airtight container for up to 3 days, or keep frozen in an airtight container for up to 3 months.