My infamous gluten free banana bread is about to become a star!
The reason why I came up with this recipe is that I've been trying to cut out on gluten since I was diagnosed with chronic gastritis and apparently gluten is a inflammatory food, that I loooove very much but it's been easier than I had anticipated to adapt to this.
My to go flour to make gluten free stuff is buckwheat, because it has such an amazing fluffy structure. But you're welcome to change up to any mix that you have at home. Rice flour makes everything very dry, so maybe I wouldn't chose that one.
WHAT YOU NEED
250g buckwheat flour
1 cup almond milk (or other)
1/2 cup coconut or sunflower oil
2 whole eggs
3 bananas, mashed
1 tbsp baking powder
1/2 cup honey
1 pinch of salt
1 tsp cinnamon
1 handful of chopped almond
Optional: add some dark chocolate bites for extra yumminess
Hand blend all the liquid ingredients first. Add the flour and blend it until a smooth mixture is achieved. Add the bananas and the baking powder and MIX BY HAND. This is important. Lastly add your cinnamon, salt, chopped almond and chocolate if you chose so.
Pre heat the oven at 180 degrees.
Pour the mixture in a cake tin covered with baking paper.
Gently place the cake in the oven for 45-50 minutes. Check with a sharp knife or toothpick if it is thoroughly cooked on the inside.
Very gently remove from the oven and let it cool. This is important, if you hit the cake too hard it might lose its fluffiness. You don't need to add anything to it, but if you fancy something more dessert like toast some slices of the banana bread in butter, add some natural yogurt, chopped almonds and honey on top. This will sure impress your friends!