My sister asked me to make her some gluten free savoury bread but I ended up making her banana bread instead. Oops. I enjoyed making this as it was quick, simple & tastes great!
You Will Need:
1.5 cups gluten free self raising flour
2 tsp Natvia for Baking
1 tsp cinnamon
2 tbsp Almond Breeze Almond Milk
2 tbsp puréed raspberries
2 over ripe bananas
1 tsp coconut oil
4 tbsp vanilla yoghurt
Whisk the bananas & puréed raspberries with an electric beater.
Add the eggs, coconut oil & almond milk. Continue beating.
Add the Natvia, cinnamon & flour and mix with a wooden spoon.
Finally mix in the yoghurt.
Line a loaf tin with baking paper and spoon in the mixture.
Top with a sprinkle of cinnamon.
Bake in a pre heated oven at 180 degrees for 40 minutes.
Allow to cool before turning onto a wire rack to completely cool.
Serve with jam and butter or toast for breakfast.
59 calories per serve
0.9g of fat