This is ridiculously easy to make, tastes delicious (I've just given a slice to my husband and it got the thumbs up. He's hard to please especially if I've told him something is gluten free or remotely healthy...). It's great sliced into thick-ish slabs, tastes even better slathered in butter (if you eat dairy) and travels well for packed lunches or afternoon snacks.
For a loaf that's gluten free and doesn't have any oil in it (one of my previous Banana Loaf recipes has coconut oil in it, if you fancy giving that one a whirl) it has a light texture that holds together well.
It's sweetened with bananas, a little rice syrup and vanilla so it's a healthier alternative to shop-bought Banana Bread.
I'm tempted by the idea of making a version of this with dark chocolate in it - watch this space.
- 1/2 cup buckwheat flour
- 1/2 cup gluten free self raising flour (I used Dove's Farm)
- 1/2 cup ground almonds
- 1/2 cup walnut pieces
- Pinch of sea salt
- 1 tsp gluten free baking powder
- 3 ripe bananas
- 2 eggs
- 4 tbsp rice syrup (from the health food shop)
- 1 tsp vanilla extract
- Line a loaf tin with grease proof paper.
- Pre-heat the oven to 180C.
- Mix the dry ingredients together in a large mixing bowl.
- In a separate bowl, mash the bananas to a chunky consistency, then add the eggs and mix again.
- Add the wet ingredients to the dry and mix together gently until just combined.
- Pour into the loaf tin and top with a few pieces of walnut.
- Bake for 40 minutes or until a skewer comes out clean.
- Allow to cool a little then remove from the tin and allow to cool completely on a wire rack.
- ENJOY! Will keep for a few days in an airtight container. Also freezes well in slices - just take one out as you need it and toast it under the grill.