Green Banana Flour Prebiotic Bread

By: Dr Rachel Enright
Green Banana Flour Prebiotic Bread
Packed with nutrients and minerals, this tasty prebiotic bread is great for digestion and weight loss!

Method

  1. Preheat the oven to 180℃. Line a bread pan with baking paper.
  2. Combine the flour and wet ingredients in a food processor or Thermomix and blend until well-mixed.
  3. Add the rest of the ingredients. Mix well until a smooth batter forms.
  4. Pour batter into the parchment-lined baking pan and spread to about 2-3 inch thickness. It’s easy to form as the flax-meal will make the dough quite springy. If you want thinner bread, divide between 2 bread pans; otherwise this makes one thicker loaf. Keep in mind the dough doesn’t rise much and is quite dense.
  5. Bake at 180℃ for around 40 minutes. Allow to cool before slicing. The cooled bread has more resistant starch to feed your good bacteria!
  6. This recipe also makes a good grain-free pizza crust. Just spread thin on a baking sheet or pizza pan. (I like to add Italian dried spices and chopped garlic to the dough.)

Extra Notes

Green Banana flour is a highly nutritious resistant starch and fermentable fibre. It is full of Inulin, an excellent prebiotic food which encourages and feeds probiotic growth. Also gluten-free, sugar-free, grain-free and low-allergen.
More about the Author

Dr Rachel Enright

Dr Rachel has 28 years experience as a holistic lifestyle coach. She completed her B.H.Sc. in Nutritional Medicine, and has been a whole foods vegetarian chef for close to 30 years, working in the USA, Central America, Mexico, and Thailand. She grew up surrounded by the natural foods industry. Rachel is a mum to 4 beautiful daughters, who were all delivered at home, naturally. Rachel loves healing through a whole foods diet, has specialised in working with kids with spectrum disorders, and women's health. She loves traveling, gardening, and chasing waterfalls.