Inspired by Christina Leon, this banana bread recipe can easily be adapted to be gluten and dairy-free, I make it this way all the time!

This banana bread is so moist and light and packed full of goodness. A big favourite by my family and friends and a staple in the kids’ lunch boxes! You can make this recipe into muffins also. Perfect served for breakfast, toasted with organic butter (or I use a little coconut oil) and chia seed jam, or any time of the day

INGREDIENTS

3 ripe bananas
2 free-range eggs
1 1/2 cup spelt flour, or gf flour mix (I have split gf flour mix and almond meal before for more nutrients and it works a treat!)

1/2 cup almond meal (optional, if you add almond meal, add 2 Tbps coconut milk)
1 tsp baking soda
Pinch himalayan salt or sea salt
1/2 cup natural yoghurt or Greek yoghurt (I use Raglan coconut yoghurt, yum!)
1/4 cup coconut sugar
1 tsp cinnamon
1 tsp pure vanilla extract

DIRECTIONS

Add banana into a small processor and blend until smooth
Add eggs and mix and then sugar and blend ( Or you can just mash the banana in a bowl and mix in eggs and sugar and combine together)
In a bowl add flour and baking soda
Add wet mixture and yoghurt to dry mix and mix well
Place in a lined baking tin
Layer sliced banana on top and sprinkle over with coconut sugar
Bake 30-40 min in preheated oven 165 degrees (place a skewer into the loaf to check if cooked through-needs to come out clean)

If you are making muffins, place mixture into lined muffin tins and bake for 15 min