Flexible Banana Bread

Yields1 ServingCook Time1 hr

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

Preheat oven to 160 degrees centigrade (fan-assisted) or 180 degrees centigrade otherwise.

Grease and line a 2lb loaf tin.

In a large bowl mix together the dry ingredients

In a separate bowl mix together the wet ingredients.

Add the wet to the dry ingredients. Stir to combine.

Pour the batter into your loaf tin.

Bake 1 hour.

Remove from the oven and leave to cool before removing from the tin.

Nutrition Facts

0 servings

Serving size

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Flexible Banana Bread