I have always had a sweet tooth, ever since I sipped my Grandfathers tea with 4 sugars in it when I was a toddler.
So, when I started to change my diet, especially letting go of foods with sulphites and gluten, it was hard to satisfy my sweet tooth AND stay on track with my chosen way of eating…
The thing I missed the most when I first transitioned with cakes and biscuits because I simply couldn’t eat the processed gluten-free products as they were high in tapioca starch (sulphites) or full of dextrose or maltodextrin (also sulphites)… so I learned to make my own.
I consider myself to be pretty good at gluten-free baking these days, but it’s taken lots of trial and error and experimenting in the kitchen.
This banana bread recipe is by far and away my most favourite and it’s also the one I have played with a lot over the past 3 years (yes, I worked on this recipe for a couple of years!) to get the right texture, taste and consistency that you almost think you’re eating the real deal.
It freezes really well, toasts great and it’s highly versatile as a basis for variations like chocolate chip, blueberry or coconut.
- 50gm Macadamia Oil (or coconut oil)
- 80gm Honey (or agave or maple syrup)
- 2 large eggs
- 2 large bananas (very ripe and 200gm approximately without skins)
- 1 tsp vanilla essence (ensure it's gluten free)
- 1 tsp cinnamon
- 140gm gluten free flour (I use 50gm rice flour, 30gm banana flour, 30gm Coconut flour and 30gm Buckwheat flour)*
- 60gm nut milk
- 1/2 tsp Bicarbonate soda**
- 1 tsp fresh lemon juice (or apple cider vinegar)**
- Preheat the over to 160 degrees celsius (fan forced)
- Melt oil and honey together in the bowl - 1minute, Speed 1, 40 degrees (pop in microwave and zap)
- Add eggs to the bowl and beat - 10 second, Speed 4 (hand beat the eggs into the oil and honey)
- Add milk and bananas - mix 20 seconds, speed 5 (mash the bananas first and add to wet mix)
- Add flours and bicarbonate soda - mix 20 seconds, reverse Speed 4 (fold the flour by hand into the wet mix)
- Add the lemon juice - mix 10 seconds, reverse speed 4 (fold by hand into the mixture)
- Grease a rectangular cake loaf tin (or use baking paper) and pour in mixture
- Bake for 55 minutes (or until a skewer comes out clean)
- Slice and freeze slices individually with baking paper (pop in toaster to defrost and toast lightly)
- Grease regular muffin tray (or use muffin cases) and pour in mixture for 8 or 12 muffins
- Bake for 27 minutes (or until a skewer comes out clean)
- COOL before serving - leave to cool completely before cutting cake... helps it to set and will not be crumbly.
- Chocolate Chip - OMIT the cinnamon and add 80 gm dairy free, organic dark chocolate (chop speed 6, 3 seconds before preparing batter and set aside) with the lemon juice, folding lightly into mixture.
- Blueberry - add 120 gm fresh blueberries with the lemon juice, folding lightly into mixture.
- Choc-berry - omit the cinnamon and add both chocolate and blueberrys and make them large (they are sooooooo delicious).
- Coconut - add 50 gm shredded coconut with lemon juice and fold into mixture
- Walnut - add 50 gm chopped walnuts with lemon juice and fold into mixture.
- This recipe is very adaptable so feel free to play with the basic mixture and mix up the flavours with nuts, dried fruits and/or fresh berries.
- *You can use pre-made gluten-free flour but it may contain starches, tapioca or arrowroot. My combination give texture and body without the additives.
- **Using bicarb/lemon juice omits the need for baking powder which contains sulphites and still enables raising... however, feel free to use 1 tsp of baking power (gluten free) if you can tolerate sulphites.