Mexican-style quinoa & black bean bowls
A quick, simple recipe that packs a huge flavour punch
Banana bread is a café favourite and it's great as an on-the-go brekkie or yummy arvo snack; but unfortunately, most store-bought varieties are high in sugar and fat.
With this recipe, we've made a few simple changes to bring down the refined sugar and fat content, and we've also removed wheat and flour – so it's completely gluten-free.
Dates are a natural source of sugar and also high in dietary fibre and iron, making them the perfect ingredient to substitute when looking for an alternative to processed white sugar.
This banana bread can be popped in the fridge and stored in an airtight container for up to three days. You can also freeze it for up to two months by wrapping individual slices in plastic wrap or storing in an airtight container.
Serves: 8 slices
Prep time: 15 mins
Cook time: 50 mins
Want to make muffins instead? Bake the mixture in a 12-hole muffin pan lined with paper muffin cases and reduce cooking time to 20 minutes.
Looking for more delicious, healthy recipes? We’ve partnered with nutritionists and dietitians to create an exclusive range of meal ideas. Check out our dedicated recipe page for more.
|Energy||1100 kilojoules or 263 calories|
Rachel Scoular is a leading Australian APD Dietitian and Nutritionist with a wealth of experience in the food industry and media. Rachel is passionate about helping people look and feel their best and she is motivated to always equip and empower individuals with quality nutrition advice. Find out more at www.rachelscoular.com