Gluten Free Banana Bread
By Amy Crawford
Banana bread served fresh from the oven with a cuppa, is surely one of the most delicious treats going around. When combined with nut or seed butter, even some extra banana or berries to turn it into breakfast, it becomes a healthy and sustaining snack.
This recipe came about due to a recent pantry clean out; the kind of pantry clean out that only happens every few years in my house. and with that all sorts of back-of-the-shelf discoveries. Needless to say, I realised that I had an abundance of buckwheat flour, so here we are.
This is a truly simple recipe, I promise. Baker or not you can't go wrong, as long as you keep an eye on the loaf, watching that it doesn't burn (my oven was just a tiny bit too hot here).
4 large or 5 small bananas, mashed with a fork
1 3/4 cups buckwheat flour
1/2 cup walnuts, chopped small
1/3 cup coconut oil, melted
1/3 cup coconut sugar (or, sweetener of choice)
2 heaped teaspoons cinnamon powder
2 heaped teaspoons baking powder
1 heaped teaspoon vanilla powder, or 2 teaspoons vanilla extract
1 good pinch sea salt
Preheat your oven to 180 degrees celsius. Lightly grease, or line a loaf tin with baking paper. I've used an 11cm x 20cm. You could use a slightly larger one also.
In a mixing bowl, combine all dry ingredients. Add the banana and other wet ingredients and mix well.
Pour into your loaf tin and bake for 45-50 minutes or until a skewer inserted into the middle comes out clean. You will likely need to go the full 50 minutes, it's quite solid so may otherwise be a little moist. If your oven runs hot, turn it down a little so as not to burn the outside (as I did, just a little!).
Remove from the oven, let cool for a few minutes, then turn out onto a rack. Feel free to start slicing after about ten minutes!
Delicious served hot with nut butters, tahini (as above) or butter. It will keep in an airtight container in the fridge for a few days, or sliced and stored in the freezer.
I hope you love it, please let me know what you think.