Bananas

July 14, 2016

I made some motivational banana bread yesterday for my fellow cast mates. One guy commented that it was ‘almost too moist’. I take that as a GOOD thing. One of the girls is gluten intolerant and asked me down-heartedly if I’d put any flour in. What joy on her face when I reassured her otherwise!  Banana-based joy! This really is SO easy to make and makes a genuinely healthy snack - no refined sugar, no fast burning carbs, no fat. I’ve just enjoyed some with yogurt over breakfast, in fact (yes, I used some of the batter to make a few private cupcakes. I wasn’t going to give ALL of it away). 

 

See here for a slightly naughtier banana, chocolate and coconut loaf. 

 

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RECIPE

 

Gluten free banana bread

Makes 1 loaf, takes 10 minutes, plus 60 minutes baking time

 

dessert / brunch / vegetarian / dairy free / gluten free / ready in a jiffy / easy peasy / party / detox / baking / picnic / baby

 

* 4 bananas

* 1 cup ground almonds

* 1 cup coconut flour

* 4 eggs

* 2 tsp baking powder 

* 1/2 tsp vanilla essence

* 1 tsp ground cardamom

* 1 tsp cinnamon

* a pinch of salt

* 4 tbsp coconut oil (or vegetable oil)

 

Place all the ingredients in a food processor and blend until smooth. Pour into a loaf tin lined with baking parchment. Cook in a preheated oven at 180 for 60 minutes. If the top of the bread looks like it’s getting too brown, cover it with an extra piece of baking paper for the rest of the cooking time. Check the bread is cooked by inserting a shape knife into the middle. It should come out clean.

 

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@2016 by Lucy Rose Page