So nice it would have been if I could bake my cake and have it all the time and all my life. Sadly due to soaring calories, such culinary cake fantasies will have to remain chimerical while I search for a healthy option to quench my cakey cravings. So make way please while we roll the drums for gluten free banana loafs – to set us free from the sinful calorie intakes but still shackling us to the sweet little sensations.
Two bananas, one loaf, zero gluten – Let’s devour this!
Ingredients I Used:
2 medium ripe bananas
1/2 teaspoon pure vanilla extract
1 egg (For vegetarians, use 1 tablespoon chia seeds )
3 tablespoon butter or coconut oil, melted
1/4 cup (50 g) organic cane sugar
1/4 cup (55 g) organic brown sugar
2-3 tablespoon honey, depending on ripeness of bananas (you can use maple syrup alternatively)
3.5 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
3/4 cup (180 ml) unsweetened almond or dairy milk
1 1/4 cup (137 g) almond flakes
1 1/4 cup (200 g) gluten free coconut flour
1 1/4 cup (112 g) gluten free oats mixed with nuts
Lets bake now
Step one: Preheat oven to 350 degrees F (180 C) and line a loaf pan with parchment paper or spray with nonstick spray.
Step two: Mash banana in a large bowl. Add all ingredients through milk and whisk vigorously to combine (I prefer to use a hand blender). Last add almond flakes, gluten free coconut flour and oats and stir.
Step three: Bake for 1 hour – 1 hour 15 minutes. If you are not sure, just use a toothpick to test, if it goes through smoothly, you know its done. When ready, it should feel firm and be crackly and golden brown on top.
Step four: Very important stage. Let cool completely before cutting or it will be too tender to hold form.
Serve with butter, sliced banana and honey or as it is for breakfast or enjoy with evening tea.
Top tip: Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.