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A spiced up, veggie packed, Not Quite Banana Bread

I Quit Sugar: Simplicious recipe: Not Quite Banana Bread by Sarah Wilson
  • 12 servings
  • Prep - 20 mins
    Cooking - 1 hour
  • Total - 1 hour 20 mins
I Quit Sugar: Simplicious recipe: Not Quite Banana Bread by Sarah Wilson

This recipe is a really good one for anyone wanting to up the nutritional count of their breakfast and cut back on fructose. It's great as is. Better toasted under a grill, in a sandwich press or in a frying pan with a dash of coconut oil (or butter if you don't mind dairy).  

Servings: 12
Preparation: 20 mins
Cooking: 1 hour

Ingredients

  • 2 large very ripe bananas.
  • 1 cup grated parsnip (about 150g or 2 parsnips).
  • 4 eggs.
  • 1/3 cup coconut oil.
  • 2 tablespoons full-fat coconut milk.
  • 1 1/2 teaspoon cinnamon, ground.
  • 1/2 teaspoon nutmeg, ground.
  • 1 teaspoon vanilla powder.
  • 2 tablespoons chia seeds stirred into 1 cup of water and soaked for 10 minutes.
  • 1/2 cup coconut flour.
  • 1/4 cup buckwheat flour, sifted.
  • 1 1/2 teaspoon baking powder.
  • pinch sea salt.

To garnish (optional)

  • 1 small thin parsnip, halved lengthways.
  • buckwheat groats, or shredded coconut.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease and line a 23 x 13 cm loaf tin with baking paper.

2. Place the bananas, grated parsnip, eggs, coconut oil, coconut milk, spices and vanilla into a food processor and process until smooth. Add the chia seed “goo” and pulse to combine.

3. Transfer mixture to a large bowl and fold through flours, baking powder and a generous pinch of sea salt until just combined.

4. Transfer to the prepared loaf tin and top with garnishes that float your boat. Bake for 1 hour or until cooked - a skewer inserted in the middle should come out clean. Check after 45 minutes, and if the top is browning too quickly, cover with foil.

5. Once cooked, remove from the oven and allow to sit for 5 minutes, then transfer to a wire rack to cool. Slice and serve.

Store the cooled bread in the fridge for up to 5 days, or freeze (place in individual slices between baking paper) for up to 3 months.


Note

A bit of history for you: During World War II, bananas were scarce. So housewives of the era used parsnips - boiled and mashed with spices - as mock bananas. Ha!

Let me be the personal trainer in your pocket!

G’day, Sam Wood here! Join me every day for a different 28 minute workout. My dynamic workouts are suitable for all fitness levels and designed to get results fast.

Join me in the kitchen with a delicious eating plan every week created by our 28 nutrition team with recipes and shopping list at the touch of a button. Did you know we’re also the only online program with the I Quit Sugar Recommended Tick?

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This recipe is a really good one for anyone wanting to up the nutritional count of their breakfast and cut back on fructose. It's great as is. Better toasted under a grill, in a sandwich press or in a frying pan with a dash of coconut oil (or butter if you don't mind dairy).

Ingredients

  • 2 large very ripe bananas.
  • 1 cup grated parsnip (about 150g or 2 parsnips).
  • 4 eggs.
  • 1/3 cup coconut oil.
  • 2 tablespoons full-fat coconut milk.
  • 1 1/2 teaspoon cinnamon, ground.
  • 1/2 teaspoon nutmeg, ground.
  • 1 teaspoon vanilla powder.
  • 2 tablespoons chia seeds stirred into 1 cup of water and soaked for 10 minutes.
  • 1/2 cup coconut flour.
  • 1/4 cup buckwheat flour, sifted.
  • 1 1/2 teaspoon baking powder.
  • pinch sea salt.

To garnish (optional)

  • 1 small thin parsnip, halved lengthways.
  • buckwheat groats, or shredded coconut.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease and line a 23 x 13 cm loaf tin with baking paper.

2. Place the bananas, grated parsnip, eggs, coconut oil, coconut milk, spices and vanilla into a food processor and process until smooth. Add the chia seed “goo” and pulse to combine.

3. Transfer mixture to a large bowl and fold through flours, baking powder and a generous pinch of sea salt until just combined.

4. Transfer to the prepared loaf tin and top with garnishes that float your boat. Bake for 1 hour or until cooked - a skewer inserted in the middle should come out clean. Check after 45 minutes, and if the top is browning too quickly, cover with foil.

5. Once cooked, remove from the oven and allow to sit for 5 minutes, then transfer to a wire rack to cool. Slice and serve.

Store the cooled bread in the fridge for up to 5 days, or freeze (place in individual slices between baking paper) for up to 3 months.
Note

A bit of history for you: During World War II, bananas were scarce. So housewives of the era used parsnips - boiled and mashed with spices - as mock bananas. Ha!

Let me be the personal trainer in your pocket!

G’day, Sam Wood here! Join me every day for a different 28 minute workout. My dynamic workouts are suitable for all fitness levels and designed to get results fast.

Join me in the kitchen with a delicious eating plan every week created by our 28 nutrition team with recipes and shopping list at the touch of a button. Did you know we’re also the only online program with the I Quit Sugar Recommended Tick?

Let me show you how to get your mind right, with my mindfulness & motivation experts who will ensure that you de-stress, sleep better, focus and stay motivated.

As a member of the 28 family you are never alone. You will be supported every step of the way by me, my crew and thousands of 28ers just like you.

Click through to find out why 28 works and how it can work for you! www.28bysamwood.com