Ok, so compared to my Strawberry Chia Jam recipe this guy looks complicated, but I promise you it’s not.
A year ago, I wouldn’t have had most of these ingredients in my cupboard either so please don’t freak out if you haven’t heard of Green Banana Resistant Starch or Quinoa flakes. I am hoping you’ve heard of bananas otherwise this recipe is definitely not for you.
You can find all of these ingredients in your local supermarket with the exception of the resistant starch. You can grab it from a health food store or order online here.
So why would you want to use Green Banana Resistant starch and what the heck is it resisting? Well… without writing a full thesis on the subject, resistant starch is resistant to digestion.
That means it acts in your body the same way soluble fibre does, remaining undigested until it reaches the colon which is where all those beautiful good bacteria (should be) are waiting to be fed so they can grow and multiply.
Foods that feed these bacteria are called prebiotics. By eating the starch they convert it into short-chain fatty acids, the most important being butyrate which I talked about in my Supercharged Hot Choc recipe and how it’s present in grass-fed butter also.
Butyrate is the desired fuel of the cells in the colon and just like everything else on this planet, they are happier when they are fed correctly. Happy colon cells = happy tummies, less inflammation, less constipation, less bloating.
I don’t want this to become a science journal article so if you want to read more about the glories of Green Banana Resistant Starch check out what our friends at Natural Evolutions are doing.
Times are changing. We have so many more options than regular plain flour. We can supercharge pretty much anything we eat and due to lacking vitamins and minerals in our soils, hormones in meats, preservatives in everything else, I think it’s really important we do start taking matters in to our own hands and ensuring that everything you consume is as nutrient dense as possible. But don’t feel you have to remortgage to fill your cupboards with these crazy ingredients.
Start small and gradually build up your pantry. Stores like Naked Foods, and Scoop Wholefoods make trying new ingredients super cost effective. Just grab what you need for a recipe and give it a red-hot go.
Gut Loving Banana Bread
Makes 1 loaf
GF, DF, vegan, egg free, nut free
Prep time + tidy up: 20mins
Cook time: 50mins
2-3 large ripe bananas, mashed
2 tbsp flaxseed meal (this is what replaces your eggs)
1/3 cup coconut oil, melted
2 tbsp maple syrup*
½ cup coconut milk**
1tsp vanilla extract
½ cup quinoa flakes – Can be subbed for oats
1tsp baking soda
½ tsp baking powder
¾ cup green banana resistant starch***
pinch of Himalayan Sea Salt
Optional – Walnuts, coconut or extra banana slices to add on top before baking
*Maple can be switched for honey or left out altogether if bananas are super ripe
** Use whichever kind of milk you prefer
*** If using a different kind of flour, increase to approx. 1.5 cups.
Pre heat the oven to 160 degrees. Take a little of your melted coconut oil and grease your loaf pan.
In a large bowl mix all the wet ingredients together really well.
Add all the dry ingredients except the flour to the wet ingredients and mix. Then add the flour but don’t over mix. Stop once mixed through evenly.
Pour dough into prepared tin.
Dough should be dry enough that it’s not runny but should be easily spread out in the loaf tin. (Sprinkle with walnuts or coconut or slices of banana if you’re feeling fancy)
Bake in the middle of your oven for approx. 35mins. Check with a skewer in the centre. If it comes out clean, it’s done.
Allow to cool in the pan for 15mins then transfer to wire rack to finish.
Slice and eat.
NOTE: This recipe is very un-sweet compared to traditional banana breads. You can have a little taste of the raw mixture before baking and adjust sweetness to your liking.
TIP: I love to make a couple of these and slice them once cooled and then freeze. That way you can defrost individual slices and defrost in the toaster when you feel like a little treat. I’ve also used this recipe as individual banana muffins. Just reduce your bake time by about half.
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