Low GI blueberry and banana bread
2 large ripe bananas, peeled (460g)
4 eggwhites or 2 whole organic eggs
1/2 cup (125ml) honey or pure maple syrup
125ml macadamia nut oil or grapeseed oil
1 teaspoon ground cinnamon
1/2 cup (50g) vanilla protein powder or skim milk powder
2 teaspoons baking powder
1 1/2 cups buckwheat flour
300g blueberries
Preheat oven to 170c. Smash the banana in a large bowl, then mix in the eggs, honey, oil and cinnamon. Add the protein powder, baking powder and buckwheat flour.
Fold in the blueberries. Pour into a medium-sized baking tin, and bake for 50 minutes, or until cooked through. Cover with foil halfway through cooking if the bread starts to over brown.
Remove from the oven and cool for 30 minutes before turning out onto a wire rack to finish cooling. Serve plain or toasted with cottage cheese or ricotta and topped with fresh fruit like sliced banana, mango and passionfruit or peach and raspberry.
Store wrapped in plastic wrap in the refrigerator for up to 4 days.
Makes 1 loaf.