This comforting loaf of Banana Bread tastes absolutely delicious straight from the oven, warm, moist and naturally sweet. Elevate your energy reserves with good levels of magnesium, potassium and fibre from the over-ripe banana. Also delicious for breakfast a few days after baking, or as a tasty afternoon pick-me-up treat with a cup of tea. With sweet undertones from maple syrup and a hint of spice from the cinnamon, this bread is a scrumptious recipe you must try! Free from gluten, dairy and refined sugars.
Equipment
- Oven
- Loaf Tin
- Large Mixing Bowl x 2
- Whisk
- Fork
Ingredients
- 3 Over-Ripe Bananas
- 1 1/2 Cups Mixed Gluten-Free Flours (3 options below)
- Buckwheat Flour
- Corn Flour
- 3 Tbsp Date Nectar
- 2 Eggs
- 1/2 Tsp Vanilla Extract
- 1/2 Tsp Sea Salt
- 1/2 Tsp Baking Powder
- 1/4 Cup Raisins/Sultanas
Optional decorations
- 1 Over-Ripe Banana
Method
- Pre-heat the oven to 165C and grease a loaf tin with coconut oil.
- Crack the eggs into a large mixing bowl and whisk.
- Add the maple syrup, date syrup, coconut oil and vanilla to the whisked eggs, then mash the bananas with a fork and add them to the bowl.
- In a separate bowl, mix together the flours, ground almonds, salt, cinnamon and baking powder.
- Add the dry mixture to the wet mixture and stir well.
- Pour the mixture into the loaf tin, decorate with banana (sliced lengthways) and allow it to bake for 55-60 mins.
- Allow the bread to fully cool (45 minutes) before removing from the tin.
- Eat and enjoy!
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