Banana Bread (gluten free)
ingredients for gluten free banana bread
- 3 medium bananas, ripe
- 2 medium eggs, organic free-range
- 1 tablespoon coconut oil
- 1 teaspoon vanilla essence
- 20g raisins, soaked in either water or rum
- 8 medium medjool dates
- 100g pecan nuts, ground
- 50g almonds, ground
- 1 pinch of sea salt, fine
Makes around 8 muffins or one small loaf
how to bake gluten free banana bread (muffins or loaf)
Pre-heat your fan oven to 160C.
To make the gluten free flour for your banana bread, place the almonds and pecans in your food processor and grind until you are left with a smooth powdery texture. Put the nut flour into a mixing bowl and add the pinch of fine sea salt or fleur de sel.
In the same mixer you’ve just used, combine the skinned, ripe bananas with the eggs, dates and vanilla extract until the ingredients turn smooth.
Let this rest while you heat the table spoon of coconut oil on a low temperature so that it can melt. Allow the oil cool off for a couple of minutes before adding it into your liquid banana batter and mix again until combined.
Next, drain the raisins. Add them to your wet ingredients and gently fold the raisins in with a wooden spoon.
Now you’re ready to transfer everything into the mixing bowl with the nut flour and sea salt. Combine thoroughly before dividing the gluten free banana bread batter into greased muffin trays or a small sized bread loaf tin.
Bake for around 12 -15 minutes.
You can check whether they are ready by poking a wooden skewer into the centre of the gluten free banana bread. If the skewer comes away clean, you can take the muffins or loaf out of the oven and place everything on a cooling rack.
Enjoy!
