Chef Teresa Cutter's Gluten Free Banana Bread

Thank you to TFT HK friend Fiona, for trying out this recipe and supplying the photo!

Wondering what to make for breakfast this weekend? Trying to cut out gluten? Check out Chef Teresa Cutter's ("the healthy chef") gluten free banana bread! Below is the recipe, adapted from her website. It contains bananas, which are a good source of potassium (consumption of potassium-rich foods can help lower blood pressure); almonds, which contain high levels of vitamin E and magnesium; and flaxseed (a good source of omega-3 fatty acids):

Gluten Free Banana Bread

Makes 1 loaf300g mashed ripe banana3 eggs60g honey or maple syrup1 teaspoon vanilla60g  macadamia nut oil (olive oil can also be used)half teaspoon ground cinnamon + extra to sprinkle on batter with walnuts (to taste)1/2  tsp baking soda + 1 tbsp lemon juice200 g ( 2 cups ) almond meal25 g (1/4 cup)  ground flaxseed Preheat your oven to 160 C (this is fan forced) 

 Combine mashed banana, honey, oil, cinnamon, vanilla, eggs, baking soda and lemon (the lemon activates the baking soda) 

Add the almond meal and flaxseed and mix well. 

Lightly oil one loaf tin and then coat liberally with extra almond meal to prevent the cake from sticking. 

Spoon batter into the tin and bake for 45 minutes to 1 hour (a skewer inserted into the center should come out dry). Sprinkle with chopped walnuts and cinnamon.

Cover the top with foil if over-browning. 

Remove from the oven and allow to cool before turning out the loaf. 

Makes 1 loaf serves 12. 

Serve warm or at room temperature by itself or with a little ricotta and honey. 

Keeps in the fridge, covered for up to 1 week. 

Nutritional information per serving (12 in loaf)

Protein: 6.1 g
Carbs: 10g
Total Fat: 15 g
Saturated: 1.7 g
Kilojoules: 828
Calories: 193