I created this banana bread recipe in a bid to make one of my favourite treats a little healthier and gluten free. A slice of this is the perfect post-work snack with a cup of coffee. Give it a try! I hope you enjoy.
A handful of walnuts
150ml almond milk
2 large eggs
3 tbs of maple syrup
1 tsp vanilla essence
3 tsp ground cinnamon
1tsp ground ginger
1tsp baking soda
150g GF plain flour
150g coconut flour
A drizzle of honey
Preheat oven to 200° C. Line a loaf tin with grease-proof baking paper.
Instead of the usual whisking of the ingredients I decided to go down the lazy route and use a blender. Place 3 of the bananas, walnuts, almond milk, eggs and maple syrup in your blender. Whizz until smooth (usually takes around 10 seconds using a BlendActive blender).
Mix the ground cinnamon, ground ginger, baking soda, plain flour and coconut flour together in a baking bowl. Pour the blended ingredients into the bowl with the flours and fold everything together to form a sticky batter.
Using a spoon, pour all the mixture into your lined loaf tin. Slice the left over banana into disc shapes and gentle push them into the mixture. Bake mixture for 35 minutes until golden brown and the bread bounces back when touched (be careful, please don’t burn yourself).
Place the bread to the side for approx. one hour to cool. Once cooled, remove bread from the tin and slice. Enjoy the banana bread served with jam or more honey!