Banana Bread
Gluten and dairy free.
Servings:
10
Ready In:
1hrs
Calories:
139
Good For:
Breakfast
Introduction
About this Recipe
Gluten and dairy free banana cake.
Ingredients
- 3 ripe bananas mashed
- 3/4 cup almond flour (I blended almonds in food processor)
- 1/4 cup brown rice flour
- 1/4 cup of chestnut flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 tablespoons coconut butter/oil, melted
- 2 nibs of cocoa butter
- 2 teaspoons vanilla extract
- 2 eggs (I use duck eggs)
- 1/4 cup sugar free maple syrup, maple syrup or honey
- 1/2 cup walnuts, roughly chopped
Step by Step Instructions
Step 1
-
Pre-heat your oven to 180°C, then line a 9x5 inch loaf tin with parchment paper. Set aside.
Step 2
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In a large bowl stir together the dry ingredients almond flour, chestnut flour, brown rice flour, baking soda, and cinnamon.
Step 3
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In another bowl combine the mashed banana, eggs, coconut oil, maple syrup, and vanilla.
Step 4
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Fold the wet ingredients into the dry until a batter is formed.Lastly, fold in the chopped walnuts, reserving some to sprinkle over the top of the bread.
Step 5
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Transfer the batter to your lined baking tin and sprinkle over the reserved walnuts.
Step 6
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Bake the banana bread for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.
Step 7
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Cover and store in the refrigerator for up to 4 days.
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Step 8
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Cover and store in the refrigerator for up to 4 days.
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