Thursday, 22 December 2011

Gluten free banana bread

This recipe is slightly adapted from the paleo banana bread recipe here. We had it for a Solstice breakfast with hot custard. It was easy to make and really tasty! Mine isn't so paleo as I used sweetener instead of honey and butter, but still lovely and much healthier than standard grain based cake. My eldest son made this more or less by himself - it's quite a kid friendly recipe.

3 ripe bananas (riper the better)
4 eggs
2 tsp vanillla extract
60g butter or coconut oil (1/4 cup)
1 tbsp splenda
2 cups almond flour
1 tsp baking soda
pinch of salt

Line a loaf tin (I love those nifty premade loaf cases that are like cupcake liners) and preheat oven to 160oC. Slice the banana and put into a food processor. Crack in the eggs and add the butter/oil and vanilla extract. Blend until smooth. Add the sweetener, almond flour, baking soda and salt. Briefly blend to mix. Pour batter into tin and bake for 50 - 60 minutes - until a skewer comes out clean.

I think next time I'll add some dark chocolate chips just to make this extra indulgent! But it was sweet, moist and very tasty.

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