Banana Bread (Paleo, Sugar-Free, Vegan)
Ok, this is definitely not a low carb recipe. But no one is perfect, right? And I still believe in the fact that fruit is better for us than some (artificial) sweeteners. In healthy amounts of course. I know that especially banana is super full of natural carbohydrates, so it’s not in my diet very often. But it also contains so many vitamins and minerals. And it’s nice to treat myself every now and then.
And that’s exactly what this Banana Bread (Paleo, Sugar-Free, Vegan) represents for me. Balance. Balance in my lifestyle when I’m not obsessed with every gram of sugar I eat and I enjoy some healthy treat when I feel like it. It’s my version of intuitive eating and food freedom. Because when I don’t forbid myself from eating anything, my choices are actually much better than if I have a feeling that something is not allowed (and therefore super tempting).
Anyway, that’s enough about my opinion on bananas and intuitive eating. But back to the recipe. I think that it’s great for kids because except the banana it actually doesn’t contain any refined sugar or sweeteners. Did you know that kids shouldn’t eat any of them, including Stevia and Erythritol? And when something is not good for children why should adults eat it, right? So the Banana Bread is sweetened only with the natural ingredients included.
There are also no grains in the bread as well as dairy, eggs and nuts. So it’s super friendly for those of us with allergies and restrictions. And lastly, there is quite a fair bit of veggies hidden in the Banana Bread (Paleo, Sugar-Free, Vegan) too. Yes I did it again. Because I like to add vegetables wherever possible. Veggies are good for us. And they make baked goods nice and moist. So why not?
- 4 ripe bananas
- 1,5 cup grated pumpkin
- 1 cup grated zucchini
- ¼ cup coconut oil
- ⅓ cup golden flaxseed meal
- 1⅓ coconut flour
- 1 tsp cream of tartare
- Place the peeled bananas in a food processor and blend them until pureed.
- Transfer the puree in a bowl and add softened coconut oil. Add the finely grated zucchini and pumpkin and mix everything together.
- Add the flaxseed meal, coconut flour and cream of tartare and mix everything properly.
- Place the dough in a greased baking dish and place in preheated oven on 180 °C for 45 minutes.
- Let completely cool before serving.
- Serve as it is or for example with homemade "raspberry jam" (cooked raspberries with chia seeds) and peanut or other nut or seed butter.