(Refined sugar-free, gluten-free, soy-free)
Forget those sugar-laden banana breads from cafes and supermarkets. I’ve created a super-moist and not-too-sweet gluten-free banana bread. This can be eaten on its own or served with yoghurt. I like to put some chopped walnuts in the mixture and some walnut halves to decorate the top before cooking, so I’ve included this as an option in the recipe. Enjoy!
1 cup almond meal
1 cup plain organic yoghurt
3 overripe bananas, mashed
1/3 cup coconut flour
2 tbsp psyllium husk
1tbsp linseed meal
1tbsp ground cinnamon
2 tsp bi-carb soda
1tsp ground nutmeg
Small handful of chopped walnuts (optional)
A few walnuts halves for decorating (optional)
Pre-heat oven to 160ºC. Line a loaf tin (I used a tin measuring 24cm x 13cm, and 7cm deep) with baking paper to cover the bottom and sides of the tin.
Mix all the dry ingredients in a large bowl.
In another bowl, mix all the wet ingredients until combined well. Add to the dry ingredients and mix well. If you are adding the chopped walnuts, then mix this into the batter.
Pour mixture into the prepared tin. Decorate the top with walnut halves if you wish, and place in the oven. Bake for approx 1 hour. Remove from the oven and allow to cool in the tin.