Be prepared to fill your kitchen with the most wonderful aroma with this gluten-free banana bread
What do you do when you have a bunch of overly ripe bananas? You know, the spotty kind that looks as if they are going over? Bake banana bread of course. This recipe is simply delicious and pretty healthy too. It is moist, wonderfully soft yet still so wholesome that a chunky slice will leave you feeling satisfied.
My family and I have been enjoying it so much that I had to make another loaf just a day after baking the first. This banana bread is great for breakfast or as an afternoon snack, especially when smothered in your favourite nut butter.
It may come as a surprise that bananas are not fully ripe until they have black spots. In this recipe it is important that the bananas are like this because when they start to go spotty this means that the starches have developed into sugars, making them perfectly sweet and gooey for baking. If you are buying your bananas when they are yellow, they will usually take around a week to ripen fully.
This Banana Bread is:
- 3 ripe bananas
- 150g / 1 ¼ cup buckwheat flour
- 100g / 1 cup ground almonds
- 80g / ½ cup coconut sugar
- 240ml / 1 cup dairy-free milk
- 2 tbsp. flaxseed
- 1 tsp. vanilla
- 60ml / ¼ cup almond butter
- Preheat the oven to 180c and using a little coconut oil, grease your loaf tin (18 inch).
- Place the flour, almonds and flaxseed into a mixing bowl.
- Put the bananas, sugar, milk, almond butter and vanilla into a blender and blend until smooth
- Pour your mixture into your loaf tin; making sure it is evenly spread.
- Bake for approx. 1 hour, until the knife comes out clean.
- You may want to cover your loaf with a piece of tin foil half way through baking if you notice the top of the loaf starts going too golden.
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.