Tuesday, 19 November 2013
Gluten free Banana bread
The seasons seem to have changed very quickly, two weeks ago I was in France in shorts, now I'm putting my snow tyres on my car and going skiing. I think my feet are very unhappy with the change of footwear, flip flops to ski boots is not an easy transition or even remotely comfortable.
However, from having withdrawals from the sun I am now ready to embrace the winter. It was the most gorgeous sunny day on Saturday, and the lifts are now open for the weekends so me and Beanie rebelled against buying a pass and ski toured up the mountain to get our well earned first turns, and hopefully firm up our buns too!
I stumbled across Hannah's super cool blog Health Yeah the day before and tried out her gluten free banana bread recipe which turned out to be delicious, and then I naughtyfied it a bit more by making raw chocolate mousse and turning it into chocolate and banana bread sandwiches! Maybe a bit of a weird lunch choice but pretty damn good after hours of climbing up a mountain and chatting at the same time, which by the way is exhausting!
This was my first time using coconut flour which is a really amazing gluten free alternative. It's high in protein, more than wheat flour and has ten times more fibre and is low in carbs. Because of it's high fibre content it absorbs way more liquid than normal flour which is why you have to use 6 eggs which seems like a lot but it doesn't taste eggy at all just bananalicious!
½ cup coconut oil or butter
½ cup raw honey, maple syrup, argave
6 free range organic eggs
¾ cup coconut flour
3 spotty ripe bananas, mashed
1 cup walnuts, roughly chopped
teaspoon of vanilla extract or half a vanilla pods seeds scraped
¼ tsp nutmeg
½ tsp cinnamon
½ tsp salt
2 tbsp coconut oil or butter
1-2 tbsp raw honey or maple syrup
1 tbsp cinnamon
½ cup chopped walnuts
Preheat the oven to 160˚C
Grease or line a loaf tin with baking paper. Combine all the topping ingredients in a bowl and mix together with your hands until all the coconut oil is combined evenly and you have a nutty topping.
In a small saucepan melt the coconut oil with the honey or maple syrup on a low heat and then set aside.
Whisk the eggs together with the vanilla and salt, then slowly pour in the coconut oil mixture.
Sieve in the coconut flour and spices to the eggs with the mashed banana and whisk until its all combined. Stir throughout the walnuts and pour into the loaf tin.
Sprinkle the crumble on top and then bake in the oven for about 50-65 mins until the crumble is golden and a knife comes out clean.
Dance around like a girl to Bananarama and eat you cake with some tea!