Homemade Gluten-free Banana Bread

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Happy Monday coco tribe! This weekend I hosted a book club at my apartment so decided to bake some treats to feed my guests. Now, you may think this all sounds rather sophisticated, but in reality ‘book club’ is just an excuse for a bunch of my close girl friends to get together and put the world to rights, gossip, eat and drink good wine (or tea, depending on the time of day!). Did I mention that we EAT like food is going out of fashion?! Every single time. The girls are all amazing at putting on deliciously vibrant spreads so I felt like I had to step up my game this time round.

Baking has never really been my thing…I much prefer to make up recipes as I go along and have learnt on many occasions that that just doesn’t work with baking! But this time, I stuck to the recipe VERY CLOSELY and made a delicious (if I do say myself!) gluten-free banana bread.

I was rather nervous for the girls to try it but was SO pleased (and relieved) when they agreed that it was tasty! There was plenty to go around and I even have a little left to eat during the week – a perfect 3pm snack to eat at my desk. Also perfect for breakfast on the go and travel as it keeps well and is dense enough not to get too squashed in your bag!

So finally, after 30 years, I think I have learnt how to bake!!

If you want to try it for yourself, here's the delicious recipe - courtesy of Eat, Drink Paleo by Irena Macri:

Ingredients

3 eggs

Pinch of salt

2 1/2 bananas, mashed

2 tbsp raw honey or maple syrup

1 tsp vanilla extract

2 tbsp coconut cream

3 tbsp coconut oil or macadamia oil

1 1/2 cup almond meal

3/4 tsp gluten-free baking powder 3 tbsp of tapioca flour/starch Pinch of nutmeg

1 tsp of cinnamon 2 tbsp desiccated coconut

2–3 tbsp walnuts pieces

1/4 cup diced dried apricots or figs

Method

Preheat oven to 170°C (335°F). Brush a loaf tin with olive oil and line with non-stick baking paper, sides coming all the way to the top.

Once your tin is prepped, place eggs with a pinch of salt in a large mixing bowl and whisk until thick and foamy.

Add mashed banana, honey, vanilla, coconut cream and coconut oil and whisk together until well incorporated. Then add almond meal, baking powder, tapioca, nutmeg, cinnamon and desiccated coconut and mix together well.

Fold in walnuts and dried fruit and pour the batter into the prepared tin. Smooth the surface and place a few walnuts on the top.

Bake for 45–50 minutes on the middle shelf. Insert a bamboo skewer or clean knife into the centre to see if it comes out dry, in which case it’s done.

Et voila! The banana bread was very moist when I took it out of the oven so I left it to cool for 5-10 mins and then removed it from the tin. It was absolutely perfect to eat just as it was and because I'm so IN LOVE with the flavour, I had another sneaky piece this morning toasted with a little butter.

What's your favourite banana bread recipe? I'd love to hear from you in the comments below.

I hope you get the chance to make this simple, delicious AND healthy recipe!

Have a wonderful evening,

CSK x