This Weekend, Treat Yourself With The Light & Healthy Gluten-Free Banana Bread
- IWB Post
- August 12, 2017
Got many overripe Bananas? Not to worry!
A tradition we have in the Panikker household is to buy extra bananas for no good reason. We barely ever eat them and watch them get overripe and black. But, just before it looks like it cannot be used no more, I peel and place them in a zip lock freezer bag. Transfer them to the freezer
But, just before it looks like it cannot be used no more, I peel them, place them in a zip lock freezer bag, and put them in the freezer. You ask why?
Well, I use them for so many things later, like, smoothies, pancakes, jams, cakes, and in this cake bread that I’m teaching you today: Light & Healthy Banana Gluten-free Banana Bread
However, if you don’t have over ripe bananas, don’t fret! All you gotta do is pierce the banana with a fork, a couple of times and place it in the microwave for a min or 2 until the banana has softened and released some of its juices.
Things You’ll Need:
- 1 ripe banana
- ¾ cup soy/almond milk
- 2 eggs
- 1/3 cup olive/coconut oil
- 4 tbsp maple syrup
- 10 dates
- ¾ cup gluten free flour/almond flour and coconut flour
- 1 cup oats
- 1 tbsp baking powder
- 1 tbsp flax seeds powder
- 1 handful almonds (chopped)
- 1 tbsp All spice powder
- Pumpkin seeds (4 tbsp)
How to Prepare:
- Preheat the oven to 170 deg and line a loaf tin with oil and dust it with almond flour.
- In a food processor blend the bananas, eggs, milk, oil, maple syrup and dates until a smooth, lump free liquid is achieved.
- Transfer to a big bowl and add all the dry ingredients, except for the pumpkin seeds. Adding a pinch of salt helps enhance the flavor.
- Pour the batter into the tin and sprinkle over the pumpkin seeds. Bake for 30-35 mins until baked all the way through and risen.
- You could serve this with clotted cream and berry jam.
Note: If you do not have Gluten Allergy, you could just as well use regular flour instead of gluten free flour.