Strawberry Banana Bread

This recipe is gluten, dairy and egg free, and also low in fat.

Bananas: The fructose in banana is liver’s favorite source of food. It provides quick fuel to the liver and wakes up sleepy cells, increasing their ingenuity and work output. Soothes the linings of the intestinal tract and also soothes the nerves attached to the intestinal tract. Bananas are a powerful antiviral food and contrary to popular belief, they are also one of the most antibacterial, anti-yeast, anti-fungal foods. A great food to combine with other nutrient-rich foods or to take with supplements, because they improve the liver’s ability to absorb nutrients.

Ingredients:
3 ripe bananas (about 1 1/2 cups mashed)
1 tsp alcohol-free vanilla extract
1/2 cup unsweetened almond milk
2 1/2 cups gluten-free oat flour
1/2 tsp sea salt (optional)
1/4 tsp baking soda
3/4 cup chopped strawberries
2 whole strawberries, thinly sliced, for topping

Directions:
Preheat oven to 350F. Line a loaf pan with parchment paper.

Place the bananas in a bowl and mash with a fork or potato masher. Add the vanilla extract and almond milk. Mix well.

Add the oat flour, sea salt and baking soda, mix gently until you get a uniform batter.
Add the chopped strawberries and stir very gently, just enough to incorporate them.

Pour the batter into the loaf pan and bake in the oven for 45-55 minutes, until a toothpick inserted comes out clean. Remove from the oven and cool completely before slicing.

Serves 4

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