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.
- 140 gm flour (use a mixture of rice, banana, coconut and buckwheat)
- 50gm coconut oil (or almond/macadamia)
- 80gm honey (or your preferred sweetner like maple syrup)
- 200gm (2 large) ripe bananas
- 2 eggs
- 1 tsp cinnamon
- 1 tbsp vanilla essence
- 60gm almond milk (or other dairy-free option)
- 1/2 tsp bicarbonate soda (pure, organic)
- 1 tsp fresh lemon juice (or apple cider vinegar
- 50gm whole walnuts (optional)
- Preheat the oven, fan forced at 160 degrees
- Grease or line a loaf baking dish or 12 muffin tray
- add the oil and honey to the bowl and melt 45 seconds, speed 1, 40 degrees
- add the eggs and beat 10 seconds, speed 4
- add the milk and bananas and mix speed 5, 20 seconds
- add remaining ingredients (except lemon juice and walnuts) and mix 20 seconds, speed 4
- add lemon juice and walnuts, if using, and mix, reverse, speed 4 10 seconds
- pour into loaf tin or muffin tray
- LOAF - bake for 55 minutes
- MUFFINS - bake for 27 minutes
- You can mix it up by adding blueberries, raspberries or chocolate chunks instead of walnuts.
- Once cooled, place into the freezer for on the go snacks.