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Anna Lewandowska

Banana and mango bread, a post workout snack

A gluten free fruit loaf on three flours, bound with psyllium instead of gluten, that refills muscle glycogen after training.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Snack
Cuisine: Polish
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 100 g rice flour
  • 100 g millet or buckwheat flour
  • 60 g coconut flour
  • 60 ml coconut oil
  • 1/2 ripe mango
  • 2 ripe bananas
  • 80 ml vegetable milk
  • 1 tablespoon psyllium
  • 1 pinch cinnamon and cardamom
  • 1 teaspoon gluten free baking powder

Method
 

  1. Put the dry ingredients into a bowl.
  2. Slice the bananas and add them, then peel the mango and add it too.
  3. Pour in the vegetable milk and the coconut oil and blend until smooth.
  4. Add the psyllium last and stir it in, then pour the batter straight into the tin without letting it stand.
  5. Line a roasting tin with baking paper and pour in the batter.
  6. Bake for 50 to 60 minutes at 180 C with hot air, checking with a skewer whether the crumb has set.
  7. Serve with a little ghee butter or homemade jam.

Notes

Nutritional values and the number of slices are approximate. Millet flour gives a milder loaf, buckwheat a darker and earthier one.