Good morning folks and happy Wednesday! Some of you might have seen me sharing my ‘in the making’ baking picture of my Banana Bread on my Instagram. I love banana bread – I used to make banana cake all the time actually. Then I wasn’t allowed to have any gluten and my old recipe fell into dust. I’ve been thinking of making a similar recipe the past weeks on a constant now, so this past weekend I finally tried out throwing in some ingredients. It worked – the banana bread is absolutely delicious. I’ve had it in the mornings for breakfast with either egg or avocado and some fruit. I’ve decided to call it banana bread rather than cake, because it really is more like bread: the texture is too similar.
Not only is this bread gluten and dairy free, but also quite healthy. It has a little bit of sugar in it, I admit, however all other ingredients are organic and natural. So if any of you are interested in trying out this delicious and easy-to-make banana bread, here is what you need:
– 4 ripe bananas
– 1 ¼ cups of ground hazelnut
– 1 ¼ cups of buckwheat flakes
– 1 ¼ cups of buckwheat wholemeal flour
– 1 egg
– ½ cup of brown sugar
– ¼ of golden syrup / agave syrup
– ½ tablespoon cinnamon
– ¼ tablespoon baking powder (gluten free)
– 5-8 drops of pure vanilla / or one fresh vanilla
– 4 tablespoons of coconut oil
– ¾ cups almond milk
bake at 180°C / around 355 F, for about 45 minutes
You want to start by peeling the 4 bananas and mashing them well until you get what you see on the bottom left corner of the above picture. I used my kitchen machine for the mashing as well, as I couldn’t be bothered to do it by hand. It is however also possible to mash them well with a fork, should you not have a kitchen machine available. Once mashed well, add all the other ingredients, starting from the hazelnut up until the almond milk. Some prefer to adding one ingredient after another and then mixing it all up everytime you have added something. Please feel free to try that as well, however, I admit I am too impatient for so much work when it comes to baking.
Once you have mixed and mashed everything well, you will end up with a semi-fluid dough as (again) the third picture above. You are now ready to fill in into the baking dish. I used a regular rectangular one for this bread made out of special silicon. If you do not have one made out of silicon, do remember to grease the form well with butter or use baking paper instead.
Now place the filled form into the pre-heated oven and off you go – I used the time for working out at home actually. After about 45-50 minutes the banana bread was done and I can tell you my apartment smelled delicious. I let it cool off for around 20 minutes before taking it out of the form but I couldn’t wait to try it while it was still warm. One hint I can give you if you prefer it warm at all times: the microwave. If you have one and feel like having a warm slice, just pop it in for about 20-40 seconds (depending on how hot it turns) and voila, as if fresh out of the oven. The bread should hold around one week if you keep it open, however it is also possible to freeze the rest for later use.
Voila: done is your gluten and dairy free banana bread! For anyone wanting to try it out and post about it, I would love to hear how it turned out, what you changed or what you ate it with in the mornings. Feel free to add #StylePhantomrecipes to your instagram photos and I will make sure to check out what you have posted! xo