I find something therapeutic about baking, particularly on a Sunday. Having recently gone back to work after maternity leave I often find that once the 2 bambinos are feed, dressed and off to care I have little time to get myself ready and often am scrabbling as I run out the door for some healthy options to snack on at work.
This gluten free banana bread recipe is one of my staples and is enjoyed by both the littlies and the grown ups in our house. I hope you enjoy it!
Gluten Free Banana Bread:
Makes 1 loaf
300 g (10 1/2 oz) smashed ripe banana
3 free range / organic eggs
60 g ( 2 oz / 2 tablespoons) raw honey or organic maple syrup
1 teaspoon vanilla
60 g (2 oz/ 1/4 cup) macadamia nut oil or cold pressed olive oil
half teaspoon ground cinnamon
1/2 tsp baking soda ( bicarb soda) + 1 tbsp lemon juice
200 g ( 2 cups/ 7 oz) ) almond meal
25 g (1/4 cup / 3/4 oz) ground flaxseed (linseed) or chia seed
Preheat your oven to 160 C.
Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon. ( the lemon activates the bicarb).
Add the almond meal and flaxseed and mix well.
Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut – this will prevent the cake from sticking.
Spoon batter into the tin and bake for 45 minutes to 1 hour ( a skewer inserted into the centre should come out dry).
Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Makes 1 loaf serves 12.
keeps in the fridge covered for up to 1 week.
Serving Suggestions:
I personally like to have this plain and simple but on the occasion I feel like adding a bit more sweetness I serve with some Ricotta and Honey.
Recipe based on https://www.thehealthychef.com/2013/01/gluten-free-banana-bread/
(The food critic/head taste tester approves)
No comments:
Post a Comment