I have baked numerous different banana breads over the past few years. This recipe has been the cumulation of learning from those previous recipes as well as a bit of a Lola Berry influence. I like to make my banana bread gluten-free, lactose-free and low in sugar so that it is a completely acceptable snack or dessert. Hope you enjoy my take on it!
- 6 very ripe bananas, mashed
- 2 free range eggs, beaten
- 1 cup quinoa flakes
- 1/2 cup almond meal
- 1/4 teaspoon vanilla paste or 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, plus extra to dust
- 1 teaspoon bi-carb of soda
- 1 teaspoon gluten-free baking powder
- pinch of sea salt
- 3 tablespoons organic maple syrup
- 2 tablespoons melted coconut oil, plus extra to grease
- 5-6 large Medjool dates, pitted & roughly chopped
- Optional- a handful of chopped nuts, such as walnuts, almonds, hazelnuts.
Cooking
1. Preheat a fan forced oven to 180 degrees celsius. Lightly brush the base and sides of a loaf tin with melted coconut oil.
2. Combine the mashed bananas, beaten eggs, quinoa flakes, almond meal, vanilla, cinnamon, bi-carb, baking powder and salt and stir well to combine. Add the maple syrup and coconut oil and stir well. Fold in the chopped dates and nuts, if adding.
3. Pour the banana batter into the prepared loaf tin, evening out the top of the batter with a wet large spoon. Bake in the oven for 55 minutes for a moist, soft banana bread or for over 1 hour for a harder bread.
Total Preparation time / 10 minutes
Total Cooking time / 55 minutes minimum
x Emily
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