Gluten Free Banana Bread made with Neem Honey
I hate wasting food, but my boyfriend insists on getting bananas for a quick morning breakfast. Lo and behold, I get home from a five day trip and discover the 4 green bananas I bought are now brown. So, I decided to make gluten free banana bread.
I like substituting neem honey for sugar whenever possible because of all the amazing purported benefits of neem. According to a 2002 study, neem has anti-inflammatory, antipyretic and analgesic activities, immunostimulant activity, hypoglycaemic activity (blood sugar), antiulcer effect, antifertility effect, antimalarial activity, antifungal activity, antibacterial activity, antiviral activity, anticarcinogenic activity, hepatoprotective activity (liver), antioxidant activity, and positive effects on central nervous system.
Neem Article:
(Fresh out of the oven it smells amazing!)
Ingredients:
4 ripe bananas mashed into a big bowl
2/3 cups neem honey
3 organic omega-3 eggs
1/4 almond milk (regular milk works too)
3 tablespoons organic olive oil
1/2 teaspoon organic vanilla extract
2 2/3 cup Gluten Free Baking Flour (I used Bob’s Red Mill)
Directions:
Preheat oven to 350 degrees. In a large bowl, mix together everything but the baking flour. I used my hands to mash the bananas into the bowl first, then I added 3 eggs, vanilla, and oil into a pyrex measuring cup and whisked briefly before adding to the bowl. I eyeballed 2/3 cup neem honey straight into the bowl, and then splashed in the milk. Finally, I folded in the flour, which combined really well.
I prepared a loaf pan by generously spraying with coconut oil non-stick cooking spray. I poured the bread mix into the pan and popped it in the pre-heated oven for 45 minutes. The bread rises a little bit because there is baking soda in the all-purpose baking flour so be advised! Let the bread cool for at least 10 minutes before digging in.