Banana Bread
Many moons ago on my gap year in Borneo, the girl I was working with had a thing about Banana bread and at the time I am not sure I even tried it. Fastforward thirty years and I have missed it since being gluten free. There is a good recipe by Honeybuns which I have made several times but it is not banana bread but banana cake. This is a less cakey banana bread which can be toasted and in my opinion, goes very well with cold butter from the fridge. I would go as far as to say that I have a sense of relief at having finally mastered the art of making what I think is the perfect gluten free banana bread. I have not yet tried adding a handful of dark chocolate chips, but you could do just that. AND, there is no butter AND I used low glycemic index healthy coconut sugar!!
Makes 1 loaf
Ingredients
400g very ripe bananas
50g ground flaxseed
2 eggs
100g ground almonds
100g gluten free self raising flour (or 100g plain flour plus 1 1/2 tsp baking powder)
100g coconut sugar
75g coconut oil (or plain oil)
1 1/2 tsp gluten free baking powder
50g toasted mixed seeds
Preheat the oven to 170 degrees C
Mix the soft coconut oil and eggs together in bowl or jug.
Place the bananas in a mixer and break them up using a masher, a fork or a paddle attachment in mixer.
Add the dry ingredients followed by the wet ingredients.
Mix well and transfer to a lined loaf tin.
Bake for 30 minutes and then check how dark the crust is. If it is darkening, add some foil to protect the top of the bread from burning.
Return the bread to the oven with the foil and bake for another 15-30 minutes until it is cooked through.
Remove from the oven and allow to cool for 5 minutes before turning the bread out onto a rack to cool.
