Healthy Gluten-Free Banana Bread
It seems that during the national lockdown brought on by Covid-19, we all headed to the kitchen to whip up one of the world’s most loved baked treats – banana bread!
I love a good slice of banana bread. My favourite way to enjoy a slice is inspired by the way banana bread is served at one of my favourite health cafes, Nu.
They serve their banana bread warm with a healthy smear of unsweetened peanut butter. Sliced banana is placed on top and finished off with a dusting of cinnamon and a drizzle of honey. It’s incredibly indulgent yet super simple to recreate.
I am not gluten-intolerant, but I do like to make recipes that are gluten-free to consume less gluten and to make my recipes more accessible. keep in mind that the texture of gluten-free baked goods is slightly different to those made with regular flour. also, do no be alarmed with the loaf not rising as much and taking on a ‘dome’ shape. Rather, you will notice that the loaf rises quite evenly and is somewhat ‘flat’.
I love this recipe because it is incredibly simple, uses great ingredients, has no refined sugar and is a pleasure to the taste buds.
I hope you enjoy it just as much as I do.
Xx Sine
Healthy Gluten-Free Banana Bread
Ingredients
- 2½ Cups Almond Flour
- 2 Eggs
- 3 Tbsp Coconut Oil Melted
- ¼ Cup Maple Syrup/Honey
- 3 Ripe Bananas (plus 1 extra for topping the loaf)
- ¼ Tsp Salt
- ¾ Tsp Baking Soda
- 1 Tsp Vanilla Extract
- 1 Tsp Cinnamon (plus extra for sprinkling)
Instructions
- Preheat oven to 180°C
- Start with the dry ingredients. In a mixing bowl, add the almond flour, salt, cinnamon and baking soda. Give the dry ingredients a slight whisk to combine all the ingredients together
- In a separate bowl, mash the ripe bananas using a fork of a potato masher. Once mashed, add the eggs, vanilla essence, maple syrup/honey and the coconut oil. Combine the wet ingredients by using a whisk
- Make a small well in the middle of the bowl with the dry ingredients. slowly add the wet ingredients into the well and gently fold the mixture together to combine. Be careful not to overmix
- Once combined, pour the batter into a lined loaf tin. To finish off, sprinkle the top of the loaf with cinnamon. Slice the extra banana and place the slices in your desired arrangement
- Pop the loaf into the oven. halfway through the baking process (about 25 minutes), remove the loaf from the oven and cover with tin foil. This prevents the top of the loaf from burning before it has cooked through
- Return the covered loaf to the oven and bake until a toothpick comes out clean and the loaf sounds hollow when tapped
- Serve warm or cold with your favourite toppings or just as is 🙂
Notes
