Free from gluten, sugar and milk, banana bread can be eaten by: Gluten intolerants; Coeliacs; Diabetics; Lactose intolerants. Banana bread ingredients: know what’s special about them Buckwheat : naturally free from gluten, is a good source of fibre and antioxidants, such as tocopherols and flavonoids. Its protein content is higher than that of rice, wheat or corn. It’s also a good source of magnesium. Coconut oi l: even though it’s a saturated fat, it contains lauric acid and is, therefore, considered to have a better lipid profile. It can also have an antioxidant action in the fight against free radicals, potentially causative of illness. Banana : rich in carbohydrates, minerals (such as potassium), vitamins (B6 and C) and antioxidants, also promotes a good intestinal health. Recipe Ingredients 230 g of buckwheat flour ½ teaspoon of baking powder ½ teaspoon of salt 2 eggs 50 mL of coconut oil or other 1 teaspoon of cinnamon 4 bananas 50 mL of vegetable beverage Preparation Mix the flour, baking powder, salt and cinnamon in a bowl; Split 3 bananas into pieces and place in a separate bowl; Mash the bananas with a hand blender until you get a puree; Whisk the eggs in a third separate bowl; Add the vegetable beverage, the oil and the whisked eggs to the banana puree and whisk again; Add the mixture of flour, baking powder, salt and cinnamon, mixing well; Line the bottom of a rectangular tin with parchment paper and smear with oil; Place the bread dough in the tin and decorate the top with the last banana, cut in half; Bake in the oven (170ºC) for 35-45 minutes (until cooked in the center); Remove from the oven and leave to cool before unmolding. Preparation time: 50 minutes Quantity: 8 servings Nutrition information Per 100 g Per slice (140 g) Energy (kcal) 150 210 Proteins (g) 5,8 8 Carbohydrates (g) 17 24 Lipids (g) 6,6 9 Fibre (g) 2,6 3,6 Author : Carolina Santo Meet the Nutrition team of Hospital da Luz network .
