I just love everything about baking. There’s something so calming and relaxing about stirring up a bowl of great ingredients, letting it bake for a while and smelling it’s delicious fragrance, then eating a slice of it fresh from the oven. Banana bread has to be high on the list of baked goods that give you all that satisfaction, and usually the recipe is super simple so the process can be as hassle free as possible.
Last week it was some of my work colleagues birthdays, one of which have intolerances to gluten and dairy. I thought I’d make something nice to take in that she could enjoy. As it turns out she couldn’t work the day I was in! Never mind, I have frozen some of this and of course I, and one of my other colleagues enjoyed the rest.
Usually when I see gluten free baked recipes they can seem a bit complex with lots of unusual ingredients. I decided to make this on the spur of the moment, so needed something I could make with the store cupboard ingredients I had. A quick google later, and I found the recipe I adapted to make this.
This recipe contains no daffy ingredients and is a doodle to make. Coconut flour and ground almonds are used in equal amounts, which I find gives this bread a slightly lighter texture than baked goods made purely from ground almonds.The result is a beautifully moist and tender sweet tasting bread that is also super filling. A slice of this would make a great breakfast or snack to deal with any hunger pangs.
I added blueberries to the recipe for the colour and pop of flavour they add, but you could just as easily add a different fruit such as strawberries or raspberries. It would also be great with some chocolate chips!
- 1/2 cup coconut flour
- 1/2 cup ground almonds
- 3/4 tsp baking soda
- 2-3 medium bananas (1 cup once mashed)
- 1/4 cup maple syrup
- 4 eggs
- 1/2 cup melted coconut oil
- 1/2 cup of fresh or frozen blueberries
- Pre heat the oven to 180. Grease and line a standard loaf tin. Combine the dry ingredients together in a bowl. Mix the mashed bananas, eggs and maple syrup and stir into the dry ingredients. Melt the coconut oil and add this to the mixture in a light drizzle, stirring well while it combines. Add the blueberries and stir to distribute them evenly. Transfer the batter to the loaf pan (it will be quite thick) and smooth the surface with the back of a spoon. Bake for 40 minutes then cover the top with foil to prevent over browning. Bake for a further 15 - 20 minutes until a skewer inserted into the middle comes out clean. Leave to cool (if you can!) then slice and enjoy!
Do you like banana bread? Have you tried making any gluten free baked treats? How were your results?