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The Best Gluten Free Banana Bread

Baking banana bread is a perfect Sunday afternoon activity. It might be something to do with the fact that there’s nothing fancy about banana bread – it’s a delicious comfort food to be enjoyed at home, with a cup of tea and a book. This Hemsley & Hemsley recipe starts off very healthy, but I loaded it with dark chocolate chips, because I think there’s nothing better than chocolate chip banana bread. However, feel free to leave them out or add cacao nibs instead for a less sugary chocolate hit. I’ve made this recipe a couple of times now and it is AMAZING and very simple. I even spread one slice with coconut oil and it was the best. It didn’t last very long in our home!

The Hemsley & Hemsley Banana Bread

Ingredients (use organic ingredients where possible) 
Makes 1 bread in a 9in x 5in pan
– 300g very ripe bananas, weighed without the skin on (roughly 3 medium bananas or 2 large)
– 3 large pasture-raised eggs
2 tablespoons of pure maple syrup – adjust to suit your taste buds
– 1 teaspoon of vanilla extract
30g pasture-raised butter, melted
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon bicarbonate of soda
– 1 tablespoon fresh lemon juice
– 220g ground almonds
– 25g ground flaxseed – also known as linseed
– 1 tablespoons of whole flaxseed plus extra for decorating the top of your bread
– Also, a little extra butter and ground almonds for coating your bread pan

Cooking Instructions 
Melt the butter in a small saucepan and allow to cool slightly.
In a mixing bowl mash the bananas to a pulp with a fork. Add the maple syrup, butter, cinnamon, vanilla, eggs, bicarbonate of soda and lemon juice (the lemon juice activates the bicarb). Mix well with a whisk.

Add the ground almonds, ground flaxseed and a tablespoon of whole flaxseed and mix well. Or, even speedier, you can throw all the ingredients into a blender, food processor or Vitamix – the texture will be smoother.

Grease your bread pan with butter and coat liberally with extra almond meal to prevent sticking, or line the tin with unbleached, metal-free parchment paper. Pour batter into the tin and bake for 60 -75 at 170C (less if making smaller breads or muffins) – a skewer inserted into the centre should come out dry. If your bread starts to look quite brown after the first 30 minutes then cover the top with foil or more parchment paper until your bread has finished baking.

Remove from the oven and allow to cool a little. Serve warm or at room temperature with some lightly salted butter and a cup of tea.
Store your bread covered in the fridge (remember there is no sugar or preservatives!) for up to a week or slice and freeze – that way you can have a slice at a time heated under the grill.

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