HomeHealthy VisionTim Robards’ gluten-free banana bread is the healthy treat we’re cooking on repeat
Tim Robards’ gluten-free banana bread is the healthy treat we’re cooking on repeat
Tim Robards, founder of The Robards Method, dad-to-be, qualified chiropractor and Medibank Live Better at Home Program ambassador (phew! What a list!) shares his go-to recipe for banana bread, that’s gluten-free and lower in calories than your traditional loaf.
Along with a lot of other Australians, I’ve been baking more often while I’ve been at home. I made my healthy banana bread from my 7:2:1 plan for the Medibank Live Better at Home program, so everyone else can try it as well.
What I love about this is that it’s still a treat but a much-healthier version, with healthy fats, good quality fibre and it’s gluten-free!
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Tim Robards healthy banana bread
2 cups almond meal
80 mL coconut oil
½ cup hazelnut meal (purchase the meal, or blend up whole hazelnuts)
Put bananas, eggs, and honey into a mixing bowl. Then, add the cinnamon and vanilla extract and coconut oil.
Mash the bananas with a fork, before mixing all ingredients well with a wooden spoon (you can also use a beater).
In a separate bowl, combine the lemon juice and bi-carb and mix well.
Add the ‘bistro lemon juice’ mixture to the banana bread mixture, stir well.
Add the almond meal, hazelnut meal and chia seeds.
Line a baking dish with baking paper – and if you’re feeling fancy line the base of the dish with desiccated coconut and ground walnuts. Tip: You can also do the same with the opposite side once the batter is poured into the dish.
Pour the batter into the baking dish.Place it in the oven for 45–50 minutes. You want it to come out dry. Tip: If the top gets too brown, cover it with foil.
Remove from the oven, allow the banana bread to cool before you serve up, and enjoy!