Day 8: Gluten-Free Banana Bread
Talia wanted Banana Bread ... a gluten-free version!
So here it is ...
Ingredients
- 2 medium ripe Bananas, mashed
- 2 extra large Eggs
- 3/4 cup Coconut Milk, Soy Milk or Rice Milk
- 1/4 cup Oil (rice bran, vegetable)
- 1 tsp Vanilla Extract or Essence
- 2 cups Gluten-free Plain Flour, sifted
- 1 lightly packed cup Brown Sugar
- 1 cup Desiccated Coconut
- 2 tsp Gluten-free BakingPowder
- 1 tsp Cinnamon
Method
- Preheat oven to 180˚C (160˚C fan forced). Combine bananas, eggs, coconut milk and oil together in a medium bowl. Combine dry ingredients together in a separate bowl with ½ teaspoon salt.
- Whisk wet ingredients into dry ingredients until combined. Pour into a greased and based lined small loaf pan (11cmx21cm). Bake for 1 hour, or until cooked when tested with a skewer.
- Serve warm with dairy-free spread.
Shanti wrote:
ReplyDeleteThis recipe was a hit with Jonathan (my teenage son). At first Talia wasn't keen on the gluten-free Banana Bread as it wasn't as 'sweet' as other versions of Banana Bread recipes. However, it crept up on her and she decided after her 2nd try that she liked it very much!
Talia wrote:
ReplyDeleteThe consistency in the gluten-free/wheat-free doesn't taste different to normal banana bread, however, the strength of flavour is not as strong. Make sure you mix the ingredients in the beginning really well to avoid bumps and lumps in the banana bread.