This is an extremely flexible banana bread recipe made using a home-made blend of naturally gluten free flours. There are vegan options which makes this a very flexible recipe suited to many with intolerances and allergies. Banana bread for all!
Ingredients
80 g Buckwheat flour
50 g Brown rice flour
25 g Tapioca starch or arrowroot powder
20 g Ground flaxseeds
1 tsp Bicarbonate of soda
Pinch of salt
75 g Coconut sugar or another unrefined sugar
4 Bananas, Mashed
1 Egg or Flax eggi.e. 1 tbsp. ground flaxseeds in 3 tbsp. warm water
75 g Butter or vegan spread
1 tsp Vanilla extract
Method
1
Preheat oven to 160 degrees centigrade (fan-assisted) or 180 degrees centigrade otherwise.
2
Grease and line a 2lb loaf tin.
3
In a large bowl mix together the dry ingredients
4
In a separate bowl mix together the wet ingredients.
5
Add the wet to the dry ingredients. Stir to combine.
6
Pour the batter into your loaf tin.
7
Bake 1 hour.
8
Remove from the oven and leave to cool before removing from the tin.