BANANA BREAD RECIPE, ANTI-INFLAMMATORY RECIPE #5.
Coconut milk and coconut oil are both anti-inflammatory, and shredded coconut is as well, which is why they’ve been added to this recipe. The banana provides you with needed nutrients, and vanilla is known to calm your nerves. Honey is anti-inflammatory to a point as well, especially when raw or local, as it contains various antioxidants.
Quinoa is commonly used in an anti-inflammatory diet, and it helps to take the place of oats. You can use oats if you prefer, but the recipe comes out better when quinoa is used, as it provides the right consistency. Remember to store bread properly after it’s baked, and pre-slicing it makes it an easy breakfast on the go, lasting you a few days to an entire week.
- ½ Cups Quinoa, Uncooked
- 3 Medium Bananas, Ripe & Peeled
- 1 Cup Flour, All-Purpose
- 1 ½ Teaspoon Vanilla Extract
- ¼ Cup Coconut Oil, Melted
- ¼ Cups Honey, Raw
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Sea Salt, Fine
- ½ Cups Shredded Coconut, Shredded
- 2 Tablespoons Flaxseed, ground
- SEE: RECIPE #6
- ¼ Cup Coconut Milk
- 1 Cup Steel Cut Oats
Take the quinoa and cook it according to the package, bringing it to a boil with three quarters a cup of water, and then let it simmer for about fifteen minutes.
You need to remove it from heat, and you will have to fluff it with a fork.
The oven needs to be preheated to 350, and you should grease a pan with olive oil or coconut oil.
Take a large, clean bowl, mashing the bananas with a fork, and stir in the coconut oil, vanilla and honey. Set it aside.
Take a medium to large bowl, combining baking soda, coconut, flaxseed, cooked quinoa, oats, and flour. Take the mixture and dump it with the mix ingredients. S Stir the two together, and then make sure to stir in the coconut milk.
The batter can then be poured into the pre-prepared pan. You can top it with extra coconut or oats if you desire to. Bake until it’s golden brown, and that should take forty-five to fifty-five minutes. Let it cool before you serve it.