Quite a while ago, I purchased an awesome book by Dr Peter Dingle called, My Dog Eats Better Than Your Kids. It discusses using great pictures and stories, how most breakfast cereals are pretty much devoid of any nutritional value. I know I focus most of my attention on lunchboxes, but this book made me start to think about breakfast differently. It made me start to think of different breakfasts which did not include cereal and toast (because we avoid gluten). This is a breakfast bread I decided to make this week because I was fortunate enough to pick up some really ripe bananas for just 20 cents a kilo. Our family all loved it fresh and toasted.
You could also use this bread as a lunchbox option too. Score! Love it when a recipe can be used for multi purposes.
BTW, the kids love reading this book. When we first got it, I would often find our son, then 3, sitting on the floor flicking through the pages looking at the pictures. Then he’d ask me to read it to him whilst he was in the bath, so we all got to know the book pretty well.
- 1 cup of mashed ripe banana (about 3 medium sized)
- 115g butter melted
- 2 tblspns rice malt syrup
- 2 tspns vanilla extract
- 1/2 tspn ground cinnamon
- 2 eggs
- 1/2 cup grated carrot – squeeze liquid out
- 1/2 cup grated zucchini – squeeze liquid out
- 2 tblspns chia seed (optional)
- 1 cup Gluten Free self raising flour (I used Orgran brand)
- 1/2 cup brown rice flour
- 1/2 cup raisins (optional)
- Preheat oven to 180 degrees
- Melt butter in a saucepan
- Add mashed banana and stir
- Add rice malt syrup and mix well, remove from heat
- Add vanilla and cinnamon and stir well
- Whisk 2 eggs in a separate bowl, then whisk into butter mixture
- Whisk in the grated carrot and zucchini until well mixed
- Whisk in the chia seed
- In a separate bowl mix flours and baking powder
- Stir in the butter mixture to the flours – just combine, don’t over mix
- Stir through raisins
- Put into a greased bread tin, bang down a little on the bench and smooth over the top
- Bake for 45 minutes or until a skewer comes out clean
- Sit for 10 minutes before removing from tin
- Allow to cool fully before cutting to avoid it crumbling
Slice and store in an airtight container. Best eaten within 72 hours or freeze. When freezing, it is recommended you freeze in portion sizes with a bit of baking paper in between each slice.
- Serve with yoghurt and fresh fruit as a side
- Toast and add some real butter
Another 2 Ways
- Replace the raisins with some cacao nibs for a chocolate fix
- Add some pepitas for a boost of protein and zinc.