This is a delicious gluten free banana bread – many of our readers say it’s the ‘best ever’ – but I’ll leave that up to you! It’s great fresh out of the oven, fresh over the next couple of days or toasted with butter or whipped coconut cream and berries. The nourishing ingredients, means it can actually be for breakfast, unlike the average banana bread being half refined sugar and white flour, leaving you hungry and craving more, more, more just minutes after the regretted indulgence, that you still want. Argh! Don’t you hate foods that make you feel like that? I remember that feeling from back in the days when eating was emotional, entwined with guilt and left me constantly feeling sick in the tummy, bloated or hungry. MOVING ON! There’s banana bread to be made 🙂
- Skip the nuts or replace with pepitas if you’re doing a school version
- If making a double batch to freeze a loaf for later, slice and pop little strips of baking paper in between each for easy separating. Works a treat and the strips can be wiped and re-used over and over!
More tips and ideas
- Why not make these as muffins, and press a couple of banana slices into the tops lightly for garnish? A perfect nut free school lunch box item!
- To stew berries, simply pop a cup of frozen berries with a tablespoon of maple or pinch of stevia into a saucepan on low, with 1/2 a vanilla pod or a half teaspoon of vanilla bean powder. Stew for 5-10 minutes on low. Done. Pop in a jar and use throughout the week (or day! 😉
- Do a decadent French toast – Yes. FRENCH TOAST. Crack an egg whisked with a splash of coconut milk in the egg. Pinch of ground cinnamon and nutmeg if you fancy, in there too. Then, cut slices of your banana loaf and dunk into the egg mixture and fry in a little coconut oil or butter. Garnish with your berries, condensed coconut milk or coconut whipped cream (or regular cream or yoghurt if you love and are fine with dairy). Voila! The ultimate treat for a very special brekkie!
Look at this baked beauty! Your loaf might be lighter if you’ve used a lighter buckwheat flour or subbed with rice flour etc.
Don’t forget to pin it for easy access.
Real treats. Happy Bodies.
Fancy more nourishing treats? For school or work there’s the delicious spiced fig and gingerbread or for special weekend treats there are my Chocolate coconut cupcakes with a simple chocolate icing, raw chocolate bar and upside down apple cake puddings have been known to hit the spot!
Gluten Free Banana Bread
- 3 eggs
- 50-100 ml rice or maple syrup to taste Maple syrup is the better taste for this recipe but rice syrup is great if reducing fructose a little in your diet.
- 2 ripe bananas (you could do 3 for a gooeeyer loaf. up to you. This is still a moist result with 2)
- 80 g buckwheat flour OR arrowroot/tapioca flour or other flours (My favourite combination is 40g each of buckwheat and tapioca, with the 30g coconut flour below. It’s awesome) If you need it to be completely grain free including buckwheat, you can use almond meal and coconut flour at 55g of each)
- 30 g coconut flour
- 1 heaped tsp baking powder
- 1 heaped tsp cinnamon powder
- 1/2 cup chopped walnuts (optional. skip for keeping it nut free for school or allergies or replace with pumpkin seeds for extra nutrients)
- 1/2 tsp ginger powder (optional)
- 80 g grams melted butter (coconut oil or macadamia oil are both great substitutes if you need it to be dairy free)
- Melt your butter in a saucepan
- Mash the bananas on a chopping board
- Beat eggs in a large mixing bowl
- Pour banana into the bowl and place all other ingredients into the bowl with the melted butter last if it’s still hot, so it doesn’t cook the eggs!
- Then mix by hand well, until just combined.
- Pour into a loaf tin lined with parchment and bake on 180C / 350F for around 30 minutes, or until skewer comes out clean. You can find my favourite parchment paper “If You Care” brand at the fab Organics online store
FOR THERMOMIX USERS
- Melt butter Speed 1, Temp 100C, 2 minutes and then add the bananas and whiz on speed 7, 3 seconds. Then add everything else in and mix on speed 6 for 5 seconds max, pushing down sides and a further 3 seconds on speed 5. Overworking a coconut flour based batter leads to a dry, pasty consistency in the final bake. Don’t be tempted to over mix!
Hope your family loves it! If it ever makes it to them, after you’ve tasted it 😉
P.S Fancy getting SUPER confident on all things real food, cooking, food prep and the power of food for disease prevention? I’d love to invite you to check out our On-Demand (meaning you can start literally right this minute!) e course REAL FOOD ROCKSTARS. If you’re over the food overwhelm, confusion, guilty feelings, not being able to truly give up the junk, and want to know how and where to shop, what to do to get super confident in the kitchen, how to explain to others your whole food choices, what to eat and how best to build a strong body to ward off disease and feel vital and energetic, then maybe it’s time you jumped in! The door’s always open and the private support community is awesome. See you in there, Alexx x