I don’t know where this recipe originally came from, though it is one my family and I have adapted. This Banana bread is truly delicious and has a great flavour. It is the perfect breakfast first thing is the morning, with a large coffee; it makes the perfect on-the-go snack.
- 3 medium ripe bananas mashed (approx around 1 1/2 cups or 340g when mashed)
- 1/2 tsp vanilla extract
- 1 whole egg
- 3 tbsp butter melted (or alternatively you can use coconut oil)
- 1/4 cup organic brown sugar
- 2-3 tbsp maple syrup
- 3 1/2 tsp baking powder
- 3/4 tsp salt
- 1 tsp cinnamon
- 3/4 cup of milk (I use almond milk)
- 1 1/4 cup almond flour
- 1 1/4 cup gluten-free flour
- 1 1/3 cup of gluten-free oats
Note: you can add nuts, raisins, or even chocolate chips to your bread.
- Preheat the oven to 176 C / 156 C in a fan-assisted oven. Line or lightly grease a loaf tin (the one I use is 12″x 4″). Note: if you want a deeper cake use a smaller loaf tin.
- Peel and mash your bananas in a large mixing bowl, until smooth.
- Add the egg to the banana mixture, and whisk together until combined.
- To the bowl, add the melted butter, brown sugar, vanilla extract, milk, maple syrup, baking powder, cinnamon, and salt. Mix together until combined.
- Then add the rest of your dry ingredients: almond flour, gluten-free flour, and gluten-free oats to your mixture. Stir well together, until all ingredients are incorporated.
- Pour your mixture into the baking tin; smooth the top with a spoon. Bake for 1 hour, or until the loaf is firm and golden brown on top. A knife or toothpick should come out clean when inserted.
- Let the bread rest in the pan for 10 or so minutes; lightly loosen the sides with a knife, or pull on the grease proof paper.
- Transfer to a cooling rack or plate, and let cool completely before cutting.
- Store in an airtight container; you can reheat it in the oven, microwave, or toaster until it’s warm and tender.
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