I love Banana Bread! LOVE IT! Whenever I see it in a cafe window I think “I WANT ONE!” followed by the spoken words “Is it Wheat/Gluten free?”
Followed by: “No, sorry.”
Once I started having a browse it wasn’t to hard to find recipes to accomodate for many types of allergies and intolerances such as gluten-free, dairy-free, nut-free, soy-free, grain-free, but I found none really stood out to me, or included what I have in my pantry (a blog post to come!) so I picked bits from here and there, tried to get a basic wet/dry ratio happening and gave it a go until I liked what I got!
Since starting the diet and having my perspective changed towards what I put into my body, I don’t really like to make things using ingredients that have had the bad stuff “removed” some how, like gluten-free flour – how do they get the gluten out? I have to do some research on this area and blog about it. Until then, I prefer to use ingredients that are naturally wheat or gluten free, along with all the other “free” bits, hence why I haven’t used a packet egg-replacer – I want to use a natural egg replacement.
This recipe is almost like a cake, so moist on the inside, even after a few days in a container on the counter. AND it is BLISSFULLY free of the following: wheat, gluten, grain, dairy, nuts, soy, and refined-sugar. I am so hoping to find an excellent naturally egg substitute (I have an idea, just need to test it out!) and THEN it will be egg-free and VEGAN! Excitement!!
Contains possible allergens as indicated in bold: egg
- 1 cup mashed bananas (3 medium slightly over-ripe bananas should do the trick, you can see in my pic, I’m actually closer to 300ml in this batch)
- 3/4 cup Xylitol (or another granulated sugar or sugar substitute, I haven’t tried this recipe with a syrup yet, but perhaps I will. You can use raw cane sugar if you like although I’d say it will be sweeter [not to mention higher in calories], but whatever you do, stay away from the processed white stuff!! Xylitol looks so similar to white sugar, and does a fantastic job in this recipe)
- 1 tsp baking powder (aluminium and gluten-free)
- 1 1/4 cup coconut flour
- 1/4 cup Tapioca flour (ensure it is preservative-free)
- 1 pinch of fine sea salt
- 1/2 cup coconut oil
- 2 eggs
- 2 tsp vanilla essence or 1 scraped vanilla pod
- Pre-heat oven at 180 degrees Celsius, grease a medium loaf tin (like a wonderbake medium loaf tin) with coconut oil (or butter, or some other kind of oil if you prefer)
- Mash your 3 bananas, there should be about 1 cup there, I mash mine in a glass measuring cup with a fork
- Mix dry ingredients in a medium bowl: xylitol, baking powder, coconut flour, tapioca flour, salt
- Melt coconut oil in microwave for 25-30 secs (not too hot) mix in vanilla then add in the two eggs and mix with a fork until the mix starts to raise slightly and change to a lighter colour
- Mix all three together, try not to over-mix but ensure all dry ingredients are combined into the wet ones. Chunky bits of banana are fine, I think they just add to the delicious flavour of the bread
- Pour into the greased tin, flatten with a spoon, bake for 45-50mins, until the outside are dark golden and the top is lightly golden.
- Let cool for a few minutes then turn-out onto a cooling rack.
I hope you all enjoy this recipe, I know I do! Please I welcome any comments you have about this recipe!
Enjoy the day!