I’m not going to lie, this recipe was a complete fluke.
I found out late last week that it was banana bread day on Tuesday, as banana bread is ma-thang. I couldn’t really ignore it, so I needed a way of baking banana bread with the ingredients I had. Barely anything!
With two bananas and some new inspiration from the carrot tacos, I thought “why not”? I’m really lucky it turned out so well in complete honesty. I know a fair bit about healthy baking but vegetables and gluten free foods act completely differently to the classic recipes so anytime you bake gluten free it’s a gamble!
So I prepared my vegetables like I normally would for the Gluten-free tacos, grating, steaming and removing the water. I have to say, this is the most frustrating part for me, I’m such an impatient person. Everytime I cook carrots for drying in a recipe, I just cannot wait and always end up scalding my hands on the hot water that comes out of them. So I really hope you wait for them to cool and squeeze as much water out as possible.
I’m not going to lie, I ended up with mine softer than I would have liked. I used 90g of butter instead of 70, I’ve done this recipe twice so I don’t know what It came out anything less than perfect (other than the fact that I cannot measure things) I just hate scales with a passion. Either way both tasted amazingly and I’m still amazed at the results of a gluten free cake made with carrots and banana.
The bake has around 14g of fiber per slice, 7g of protein and 10g of naturally sourced sugars. Along with only 180 calories for two slices of scrummy banana bread!*[yumprint-recipe id=’4′]The beautiful thing that came from my second bake (The photography bake) was that It failed. I’d muddled my ingredients up and it was softer than it usually is, but since it had more butter in than it normally does I thought I’d grill it…
Some times things that are unplanned are often the best, just ask my mum! Haha, erm..anyway. So this french-toast style banana bread was just amazing, the buttery goodness came out and it was golden heaven. I had two slices toasted with a dusting of icing sugar. Naughty, I know…but it was worth it.
I’m not one for junk foody treats, but as I’d been relatively good with my diet during the week and I knew I’d be working up a sweat…so, I had two sliced before my trampolining adventure on Saturday and I was set for the evening, carbohydrates, sugars and satisfaction!
This is such an amazing bake, let alone healthy.
If you do try it, let me know what you think, what spices and flavours did you use in yours?
*calories and nutritional information was gathered by combining the ingredients and nutrient information and diving per portion, this is to say they’re accurate to within 15 calories either way.