Three Veg and Meat Bye-Nana Bread
This recipe is Vegetarian | Dairy Free | Gluten Free
Healthy Fats | Low Carb
- 1 & 1/2 serves protein + 1/2 serve fruit per serve
- Good source of monounsaturated fat, which helps lower risk of heart disease
- No added sugars
The bread will keep in an airtight container for up to 5 days. You can slice and freeze individual portions to snack on at anytime, for up to 6 months. Thaw it in the fridge before serving.
Makes 1 loaf | Serves 10
- 2 overripe bananas, frozen whole, then thawed
- 7 fresh pitted dates, finely chopped
- 4 eggs
- 1 parsnip, peeled and coarsely grated; you'll need about 1 cup (150g)
- 1 carrot, peeled and coarsley grated; you'll need about 1 cup (150g)
- 4 tablespoons extra virgin coconut oil or melted coconut oil
- 2 teaspoons natural vanilla extract (optional)
- 2 teaspoons ground cinnamon
- a large pinch of sea salt
- 3 cups (300g) almond meal
- 1/3 cup (40g) coarsley chopped walnuts (optional)
- 2 teaspoons baking powder
Top tip before you start
After an hour of cooking, the surface of the bread can turn from a beautiful golden colour to a darker one very quickly, so be sure to keep an eye on it.
Let's start cooking
- Preheat the oven to 160° (315°F). Line a 4 cup (1 litre) loaf tin with baking paper. Peel the bananas and place in a large bowl. Add the dates and purée with a stick blender, or mash with a fork. (Alternatively, combine the bananas and dates using a food processor or blender).
- Whisk in the eggs, then stir in the reamining ingredients, ending with the almond meal, walnuts and baking powder. Pour the mixture into the loaf tin.
- Bake on the middle shelf of the oven for 1 hour, or until the loaf is golden and a skewer inserted in the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
- Remove the loaf from the tin and wrap in a plastic wrap or a tea towl to help keep it moist. Cut into slices to serve.