We’ve made this gluten-free banana bread with ground almonds, buckwheat flour and chia seeds. It’s moist and just the right amount of sweet.
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Serves
8
Ripe Banana
Unsalted Butter
Egg
Whole Milk
Caster Sugar
Ground Almond
Buckwheat Flour
Gluten Free Flour
Gluten Free Oats
Chia Seed
Gluten Free Baking Powder
Bicarbonate of Soda
Salt
FOR THE TOPPING:
Banana
Pecan Pieces
Demerara Sugar
Serves
8
Ripe Banana
Unsalted Butter
Egg
Whole Milk
Caster Sugar
Ground Almond
Buckwheat Flour
Gluten Free Flour
Gluten Free Oats
Chia Seed
Gluten Free Baking Powder
Bicarbonate of Soda
Salt
FOR THE TOPPING:
Banana
Pecan Pieces
Demerara Sugar
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Step 1.
Heat the oven to 150°C fan. Grease a 1lb loaf tin and line with baking paper.
Step 2.
If your bananas aren’t ripe, place them onto a baking tray and bake in the oven for 10-15 mins until blackened and soft to the touch.
Step 3.
Add the bananas into a bowl and mash until smooth. Melt the butter in a small pan over a low heat.
Step 4.
Whisk the eggs and melted butter into the bananas. Add the milk and mix to combine.
Step 5.
In another bowl, mix together the caster sugar, ground almonds, buckwheat flour, gluten-free flour, gluten-free oats, chia seeds, gluten-free baking powder, bicarbonate of soda and salt. Fold this dry mixture into the banana mixture until just combined.
Step 6.
Pour the batter into the prepared tin (it should fill until almost to the top – leave 2cm). Slice the banana in half lengthways and pop it on top of the cake batter, along with the pecans and demerara sugar.
Step 7.
Bake for 50-60 mins or until a toothpick inserted comes out clean. Transfer to a wire rack to cool. Enjoy at room temp or toasted and topped with a pat of cold butter, if you like.
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