Tag Archives: Banana Bread

Banana Bread (Gluten Free)

24 Apr

I’ve been keeping this little recipe to myself for a while so thought it was time to spread the word.

I have come to enjoy baking that is gluten free (or partially gluten free) because the use of ground almonds or hazelnuts adds a whole lot of texture to the bake as well as a delicious nutty-ness. Yep, nutty-ness. I think I just made it up so deal with it! Anyone in Geneva will tell you how difficult/expensive it is to buy “specialty” whole foods and so things like coconut flour, or any flour except white flour, nut/seed oils that aren’t peanut or sunflower, and you can certainly forget about buying agave syrup, goji berries… So whilst I am beginning to enjoy gluten free baking, it certainly has its limitations.

This is another recipe from Teresa Cutter at The Healthy Chef and one that I actually got to work properly as I’ve had 50/50 win/loss with her recipes to date. But I absolutely, hands down, love Bananas so I had to give it a go. Seriously, my love for bananas is obsessive and probably borderline clinically psycho but once I tell you how good they are you’re bound to be hooked as well.

Bananas are extremely nutritious; rich in riboflavin, niacin, fibre and potassium (an essential mineral for maintaining normal blood pressure and heart function), and the rapid energy boost given by their high sugar levels means that you don’t need to add much additional sugar when cooking with them. Almonds have a mellow flavour is commonly used to form the foundations of frangipane, flourless cakes, macaroons, pralines and marzipan, without overpowering other ingredients or leaving the recipe unpalatably rich so it makes the perfect partner to the banana in this bake.

Banana Bread

Recipe from The Healthy Chef

What you need:

300g (10  1/2  oz)  smashed ripe banana
3 eggs
2 tbsp (60g / 2 oz) honey
1 tsp vanilla
1/4 cup (60g / 2 oz)  macadamia nut oil (I used sunflower oil)
1/2 tsp ground cinnamon
1/2  tsp baking soda + 1 tbsp lemon juice
2 cups (200g / 7  oz) almond meal
1/4 cup (25g / 3/4  oz)  ground flaxseed (linseed) or chia seed

What to do:

Preheat your oven to 160 C.

Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon (the lemon activates the bicarb). You can do this by hand in a large bowl or with a blender.
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 (skewer test here).
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.

My husband and colleagues can testify to the fact that this was a pretty delicious banana bread. It even almost looks like it’s suppose to 🙂

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