functional banana bread

This is da Carla's functional banana bread and a moist winner for anyone who wants to enjoy food mindfully. By baking with bananmjöl, we create a naturally gluten-free and Paleo-friendly bread packed with resistant starch, which acts as valuable prebiotics for your gut flora. It tastes just like a classic banana bread, even to those used to gluten, but contains a mineral bomb of 1007 mg potassium and 3.9 mg iron per 100 g flour. We've skipped grains and white sugar entirely in favour of pure raw ingredients, and since bananmjöl is Low FODMAP, it's an excellent choice if you have a sensitive stomach. If you follow a strict FODMAP diet, we recommend one slice per portion to keep the fructose content from the ripe bananas at a low level.

Dough

• 3 large ripe bananas + 1 extra banana for decoration
• 2 eggs (whisked)
• 0.8 dl coconut oil (melted)
• 0.8 dl coconut syrup (or honey)
• 1 tsk da Carla apple cider vinegar
• 1 tsk vanilla extract (optional)
• 3 dl da Carla bananmjöl
• 1 tsk bicarbonate of soda
• 1 tsk cinnamon
• 2 krm salt

How to do it

• Preheat the oven to 175 °C.
• Line a loaf tin (about 1.5 litres) with baking paper or grease it with a little coconut oil.
• Mash the bananas completely smooth in a bowl. Stir in the melted coconut oil, coconut syrup, whisked eggs, vinegar and vanilla.
• In a separate bowl, mix the bananmjöl, bicarbonate of soda, cinnamon and salt evenly.
• Fold the dry ingredients into the banana batter. Stir only until everything is just combined.
• Pour the batter into the tin. Cut a banana lengthways and place the halves on top of the batter, cut side up.
• Bake in the middle of the oven for 45–55 minutes. Check with a skewer that the bread is baked through.
• Let the bread cool completely in the tin before slicing it.