Super Healthy Gluten Free Banana Bread!

Dear Reader,

I love to bake, but I do not like baking when it includes heaps of sugar, butter and other things that aren’t that good for us! So I have been perfecting a recipe that is very healthy and also gluten free; I looked at lots of other recipes so I guess mine is a big jumble of all of them with my own twists and ideas, I hope you enjoy!

INGREDIENTS
  • ⅓ cup melted coconut oil
  • ½ cup honey
  • 2 eggs
  • 2 large bananas
  • ¼ cup milk (can also use soya/almond milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, plus more to add on top of the banana bread
  • 1¾ cups gluten free self raising flour (you can also use white whole wheat flour if you are not gluten free)
INSTRUCTIONS
  1. Preheat oven to 165 degrees Celsius and add baking paper to a 9×5-inch loaf tin (or whatever size loaf you have)!
  2. In a big bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, mash the bananas and then whisk in the bananas and milk.
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Finally, swap to a big wooden spoon and stir in the flour, until just combined- we don’t want to over mix!
  4. Pour the batter into the loaf tin and sprinkle lightly with the extra cinnamon.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
  6. Let the bread cool in the loaf tin for 10 minutes, then transfer to a wire rack to cool for 20 minutes before slicing.

So there we go! Super healthy gluten free banana bread (and potentially dairy free if you wish!) This recipe works in a loaf tin as well as a cake tin- as you can see in the pictures. Happy baking x

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Mary Berry’s Holiday Banana Cake

Dear Reader,

It feels like forever since I last blogged! But I found a gorgeous recipe by none other than the Queen of baking; Mary Berry! I’ve just made this for my boyfriend and housemates using gluten free flour and coconut oil instead of sunflower oil! Taken from her book ‘Foolproof Cooking’

INGREDIENTS:

125ml sunflower oil

200g caster sugar

1 tsp vanilla extract

175g plain flour

1 tsp bicarbonate of soda

Half tsp ground cinnamon

2 eggs beaten

3 small ripe bananas, peeled and mashed

METHOD:

  1. You will need a 900g loaf tin. Preheat the oven to 180 degrees, then grease the tin with oil and line the base with a strip of baking paper.
  2. Place all the ingredients in a large bowl and whisk together for 1 minute. Spoon into the prepared tin and level the top.
  3. Bake in the oven for about an hour until lightly golden brown on top, springy to the touch and coming away from the sides of the tin.
  4. Cool in the tin for 10 minutes, then remove and leave to cool on a wire rack. Cut into slices and serve plain or with butter.

Image source:        http://i1.coventrytelegraph.net/incoming/article8729097.ece/ALTERNATES/s615b/banana-bread5.jpg