Gluten- & Dairy-free Banana Bread
Banana bread has been a favourite of mine ever since I lived in New Zealand as a high-school student. My host mum would bake up something almost every day and there would be fresh muffins, cookies or banana bread to feast on every afternoon! Now with the change in my diet (read all about it HERE and HERE), I am currently trying my hand at modifying those delicious recipes, turning them into super healthy treats that don’t involve sugar, gluten or dairy products. Not an easy task but certainly a challenging one, with my latest recipe being a gluten- and dairy-free banana bread. Did I mention it doesn’t involve any sugar either? It’s simply good for you and a treat that no one should be missing out on. As I wasn’t sure if my recipe had really worked out, I took my first banana bread loaf with me into work and left it in the office for the girls to snack on. After half an hour it was all gone with the girls assuring me it was delicious. I made another loaf only days later and you can give it a try too. It’s super easy, takes about 10 minutes to prepare and only an hour in the oven! Here goes the recipe.
For a whole loaf you will need:
3 ripe bananas
1 tsp vanilla extract
3 tbsp coconut oil
3 tbsp honey
quarter of a bottle of maple syrup
a bit of agave syrup
one packet baking powder
a dash of sea salt (general salt works fine too though)
1/2 tsp ground cinammon
3/4 cup almond milk
1 1/4 cup gluten free oats
1 1/4 cup almond flour
1 1/4 cup chickpea flour
Preheat the oven to 180°C (fan), get out your loaf pan and either line with some parchment paper or grease with margarine.
Mash up the bananas with a fork and add all ingredients, using a mixer to mash all up as you go along, adding flour and oats at the very end.
Place the dough in your dough pan and start baking for an hour until the top looks golden brown. Take out the banana bread loaf and let it cool down before taking it out of the pan.
Cut into pieces, top with honey or jam and enjoy!