ALLERGY-FREE BANANA BREAD

Before I began allergy-free cooking, I adored baking at least once a week. I’d bake cakes, muffins, brownies, crumbles, even the occasional pie. I suppose that when the allergies hit I became a little scared to try baking again as I was worried that there was no gluten-free, dairy-free recipes out there that could possibly make sweets taste good (and healthy). How wrong I was. Thanks to a dear client at work who loves baking (and is mighty good at it!), I am no longer fearful of baking. After baking healthy cookies last weekend, I am unstoppable. Next sweet treat- Banana & Raspberry Bread (interestingly inspired from said friend). I took a Donna Hay recipe and changed several ingredients so the end result is gluten-free, soy-free, nut-free, egg-free and dairy-free.

INGREDIENTS

• 2 1/2 cups mashed banana (about 3 large bananas or 5 small ones)
• 1/4 maple syrup (preferably organic)
• 1 teaspoon vanilla essence
• 1 tablespoon coconut oil
• 1 1/4 cups gluten-free plain flour, sifted
• 1 teaspoon gluten-free baking powder
• 1 teaspoon bicarbonate of soda (baking soda)
• Optional- 1 cup frozen raspberries 

COOKING 

1. Preheat a fan-forced oven to 160 degrees celsius. Grease a narrow baking tray with a small amount of coconut oil and then stick baking paper down. 

2. In a large bowl, combine the mashed banana, vanilla essence, maple syrup and coconut oil. Stir well to combine. Add the gluten-free plain flour (make sure to sift this!), baking powder and bicarb of soda, stirring well to combine. (Make sure to scrape down the sides of the mixing bowl so that no flour remains visible). Add the frozen raspberries by gently stirring them into the mixture. 

3. Bake for 45 minutes or until a skewer comes out of the middle of the cake clean. 

Serves / 6-8 

Total Preparation time / 10 minutes 

Total Cooking time /  minutes 

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