#Healthnut nutrition banana bread how to
#Healthnut nutrition banana bread free

You can even add a dollop of nut butter for added protein and healthy fats- yum!įor more delicious baked goods check out my One Bowl Hemp Banana Bread , Apple Chai Spiced Cake, and 1 Bowl Healthy Carrot Cake Muffins. It adds a subtle sweetness and incredible moistness to the bread, making you forget that it’s even in there.Įnjoy this bread at room temperature with your favourite tea or coffee for breakfast, mid-afternoon snack, or even dessert. The funny thing about using zucchini in baked goods is that you don’t even taste the zucchini. Otherwise you will end up with a very wet and soggy bread. The trick with using zucchini in your baked goods is squeezing out the moisture as much as you can. This bread is a great way to use up zucchini and you don’t even have to peel it. You can skip the chocolate chips all together or replace with chopped walnuts if you’d like. It’s sweetened with banana, a hint of honey and of course a little semi-sweet chocolate chips. You’ve really got to put some muscle into it! What I love about this recipe is that it’s not too sweet. How baking should be! The hardest part is squeezing all the water out of the shredded zucchini. This recipe is super easy to make, contains no refined sugars and is made with wholesome ingredients. But those ingredients just do not exist in my kitchen. I also struggle to achieve the calories needed and especially in the day before endurance events and so the fats assist my calorie intake hence permitting carbs to be utilised in glycogen storage.I know most zucchini bread recipes have a ton of white sugar, oil, and processed white flour. I eat this slathered in real Irish organic butter, coconut oil or almond or cashew nut butter I am a true fat burner in my training and so I do include fats in my race and endurance preparation as it suits me well. It is better to under-bake this gluten-free bread as it will dry somewhat over the coming hour. five minutes and then lower your temperature to 180 ° C/ 350 ° F and bake for another approximately 45 + minutes or until a knife comes out barely clean. Healthy Banana Nut Bread (dairy-free, no sugar added, low-carb) Yield: 16 servings. Transfer all to your bread baking tin and press down well.The psyllium husks and coconut flour tend to soak up the water so check your consistency after a few minutes and add more water as necessary. Add the wet ingredients to the dry and mix through adding more water until you have the consistency of a bread dough mixture it shouldn’t be too dry or too wet.Place the bananas, duck egg, dates and a dash of water in the NutriBullet or blender and pulse for a few seconds to loosely mix.Add the nuts and seeds to the dry ingredients and mix well using a fork.You still want for there to be some coarsely chopped nuts and seeds present so that your bread has some ‘bite”. Place the pumpkin seeds and nuts in the NutriBullet or blender and roughly blitz.Mix the dry ingredients in a bowl (chia seeds, psyllium husks, coconut flour, oats, baking powder, sea salt, ground cinnamon).Grease and line the bottom of a 2lb bread tin with greaseproof paper.

1 duck egg (my preference or a large hen’s egg if you prefer).

2-3 teaspoons gluten-free baking powder.

½ cup mixed nuts or any nuts of choice – walnuts and pecans work especially well.

#Healthnut nutrition banana bread free

I invent recipes so feel free to amend the following ingredients as preferred. I will however admit to a sneaky “preview” slice just to check it was yummy! I baked the bread last Sunday afternoon and froze it ready-sliced in anticipation of my busy week. This bread was concocted in anticipation of a carbo load before a half ironman distance triathlon this coming weekend. Young women in competitive sport workshops & mentorship.

#Healthnut nutrition banana bread how to

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