Along comes the Winter semester and crunch time for university students everywhere. Brain food is very important to sustain yourself in the times of exams and essays. When I think of brain food, I automatically think of bananas! Bananas are high in fibre, potassium, and many other things. This banana bread is gluten free, low in sugar, and has lots of add-ins that creates a super banana bread!
You will need:
2-3 very ripe bananas, mashed
1/3 cup of butter, melted (I used vegan butter)
1/3 cup of sugar (I used coconut sugar)
1 teaspoon of vanilla extract
1 teaspoon of baking soda
Pinch of salt
1/3 cup of flax seeds
1/3 cup of oats
2 tablespoons of unsweetened shredded coconut
2 tablespoons of chia seeds
1/4 teaspoon of xanthan gum
1 1/2 cups of gluten free flour
*You can make this with regular all purpose flour and without the xanthan gum if gluten free isn't necessary.
To start, preheat your oven to 350 degrees. In a bowl mash your bananas, and add in your melted butter. Add in the egg, vanilla extract, baking soda, and salt, and mix thoroughly. Add in the flax seeds, oats, chia seeds, coconut, and mix together. Lastly add in the xanthan gum and gf flour. Mix thoroughly and pour batter into a greased loaf pan. Bake for about 30-40 minutes or until the centre is no longer wet.
This banana bread is super easy to make, takes no time at all, and is a healthy sweet treat! It's great for snacking on, or you can use it as a breakfast or lunch with peanut butter or cream cheese on top. You can substitute any of "healthy" extras for chocolate chips, nuts, or dried fruit. I personally make this banana bread all the time, and especially when it is crunch time and I need a little healthy yet comforting boost in the snack department.