Glutenfree Banana Bread
The perfect merienda (afternoon tea) sweet treat. Moist, sweet but not too sweet, and with a touch of crunch. On the rocks, lightly toasted or topped with home made almond butter. Easy, delicious and nutritious, your soon to become favourite afternoon treat.
INGREDIENTS
Dry ingredients
225g gluten free oat flour
40g buckwheat flour
1 1/4 tsp baking powder
1 tsp baking soda
½ tsp salt
Wet ingredients
4 large overripe mashed bananas (525g)
66ml agave syrup
66ml dairy free milk
150g walnuts
50g fresh blueberries
INSTRUCTIONS
1. Preheat the oven at 170ºC. Meanwhile, whisk all the dry ingredients together in a bowl and the wet ingredients in a separate bowl.
2. Fold the wet ingredients into the dry to form a batter, then gently fold in the walnuts and blueberries.
3. Spoon the batter into a silicon loaf tin greased with coconut oil and bake for 40 min or until firm to touch. Transfer to a wire rack to cool completely. Best enjoyed lightly toasted.
TIP
Baking: a sewer inserted should come out slightly moist though not fully runny. Whisking the dry ingredients will allow for the baking powder to distribute evenly throughout the dough for an even bake. Rotate the tray after 15minutes of baking for an even bake.
To serve: this recipe is moist, best enjoyed the next day toasted with some almond butter. Ingredients: for the oat flour simply blend gluten free oats into flour in a blender or food processor.
Storage: holds up to 3 days wrapped at room temperateure. Cut into thin slices with a serrated knife and store in the freezer for up to three months.