Mini Miso Banana Breads

Or…. banana muffins. I filled a tin to make banana bread and had to share the left over mixture into some silicone cups! So we are stocked for the week ahead! Salty miso and sweet bananas were made for each other and I hope you delight in their gorgeous union.

Ingredients:

• 4 very ripe bananas
• 2 cups self raising flour
• 2 eggs
• 80g butter
• 2 tbsp miso ( I used a red, active miso)
• 1/2 cup nut meal (hazelnut or almond are great)
• 1/4 cup coconut sugar
• 1tsp ground ginger
• 1 tsp vanilla
• 1 tsp cinnamon
• pinch of salt

Method

1. Melt the butter into the pot on low. Once melted, add the ginger, vanilla, cinnamon and coconut sugar. Stir to combine, stopping to smell the spices.
2. Peel and add the bananas mushing them into the mixture until they are just a bit more mush than chunky. (Chunks are both fine and encouraged).

4. Your mixture should start to resemble something sticky and delicious looking (pictured left). Now get your oven heating to 180 degrees celcius.

5. If you have little hands who are eager to help, the next step is a safe and fun part!

6. Lets start loading into the cups!

7. As mentioned, I had a tin and cups on the go. The mini banana breads will need between 12 & 15 minutes depending on your oven and the tin needs closer to 30 minutes. You can check my inserting a knife and safely pulling it out to see if any batter sticks. It is finished when the knife comes out clean.

The above makes 20 serves. The following macros are per serve:

Per serve: 127cal 17.5gC 5gF 3.2gP 

This recipe is ideal to be modified for individuals experiencing low oestrogen, add 3 tbsp flax seed, 1/2 cup soy milk and 2tbsp maca root powder and swop the flour for a gluten free equivalent. Yes! You can eat to support your hormones.

If you need a nutritionist who understands and can work with your hormones then reach out to christina@saeyond.com or follow the link below. I can get you feeling your best, as you should be to get the most out of your days!