• Mirianna la Grasta

Miri’s Banana Bread

It was a cold Sunday afternoon, tea-time was approaching and I had been thinking about bananas for a whole week.


Those three “Chiquitas” I had bought at the start of the week had gone completely ripe, making it the perfect time to experiment with a banana bread recipe.


I‘d never baked banana bread before and wanted to come up with a healthy, yet yummy recipe that wouldn’t taste too sweet. So I rolled up my sleeves, glanced at the ingredients in my cupboard and improvised.


This recipe is naturally gluten free, vegan and free from refined sugars. It’s a true crowd-pleaser, so it won’t last long if you live with someone else!


Ingredients:


- 3 ripe bananas (300/350 grams peeled)

- 200 grams of gluten free oats

- 3 tablespoons of chia seeds

- 3 tablespoons of cocoa nibs

- 250 ml of almond milk (or the milk of your choice)

- 2 tablespoons of maple syrup

- 2 teaspoons of bicarbonate of soda

- 1 tablespoon of lemon juice (or vinegar)

- A pinch of salt

- Some oil to grease your loaf tin (I used almond oil)







The Making:


Preheat the oven to 180C. Then, in a large bowl, mash your ripe bananas until smooth and creamy.


Add 200 grams of gluten free oats, 3 tablespoons of chia seeds and 3 tablespoons of cocoa nibs. Mix everything together and keep stirring until your batter looks compact and sticky (it should feel hard to work).


Then pour 250ml of unsweetened almond milk, 2 tablespoons of maple syrup, 1 tablespoon of lemon juice, 2 teaspoons of bicarbonate of soda and a pinch of salt - you can add more maple syrup if you want your bread to be sweeter. Mix everything together until a creamy batter forms. Grease a loaf tin (or two smaller ciabatta-bread tins, like I did) with the fat of your choice. I used almond oil. Then pour the batter - I added some almond flakes on top to decorate.


Cook your banana bread in the oven for 45-50 minutes.


Let cool completely before serving it.

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