A favorite tasty treat for a snack or dessert. This Strawberry Banana bread is quick to whisk together, and then you can pop it in the oven and enjoy the inviting aromas that fill up your home while you wait for it to cook. This recipe is gluten, dairy and egg free, and also low in fat.
Bananas: The fructose in banana is liver’s favorite source of food. It provides quick fuel to the liver and wakes up sleepy cells, increasing their ingenuity and work output. Soothes the linings of the intestinal tract and also soothes the nerves attached to the intestinal tract. Bananas are a powerful antiviral food and contrary to popular belief, they are also one of the most antibacterial, anti-yeast, antifungal foods. A great food to combine with other nutrient-rich foods or to take with supplements, because they improve the liver’s ability to absorb nutrients.
Strawberry Banana Bread
Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper.
Place the bananas in a bowl and mash with a fork or potato masher. Add the maple syrup, coconut sugar, vanilla extract and almond milk. Mix well.
In another bowl, combine the oat flour, sea salt, baking powder and baking soda. Whisk until lump free. Add the wet ingredients and fold gently until you get a uniform batter.
Add the chopped strawberries and stir very gently, just enough to incorporate them.
Pour the batter into the loaf pan and bake in the oven for 45-55 minutes, until a toothpick inserted comes out clean. Remove from the oven and cool completely before slicing.
For more on the healing properties of dozens of different foods, check out my #1 NY Times best-selling book, Liver Rescue.
This item posted: 06-Feb-2020
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