This is the recipe for our favourite banana bread. It’s gluten free, dairy free, vegan and easy to make. Not only does this delicious comfort food contain less sugar, it also makes great use of those super ripe bananas hanging about on your kitchen counter.
Ingredients (preferably organic)
4 super ripe bananas, peeled
60g unrefined sugar
50ml nut milk (almond for example)
2-tablespoons vegetable oil (olive oil for instance)
1-tablespoon apple cider vinegar
1-teaspoon baking powder
1 pinch of salt
100g whole rice flour
50g buckwheat flour
1-tablespoon vanilla extract
A choice of chocolate chips, walnuts or any nut of your choice (optional).
Preheat oven to 180°C (Th 6). The recipe is healthier if you cook it at 110°C but you must double the cooking time.
In a large mixing bowl, mash the bananas with a fork until smooth. Add the sugar, nut milk, oil, vinegar, baking powder, bicarbonate and salt. Mix with a fork.
Add in the rest of the ingredients.
Grease-up a middle-sized loaf tin and pour the cake mixture into the tin.
Bake for 45 minutes.
If you don’t have any rice flour, you can replace it with a gluten free flour mix, or wheat flour (but then it won’t be gluten free).
Let the banana bread cool down before serving. This banana bread is best served at room temperature or cold.
Translation: Imogen Barneaud