Brilliant Banana Bread Dairy. Egg. Gluten. Free.
It’s Friday! 🙂 The weekend is coming! I have loads of yummy experiments to keep me busy this weekend AND I must sort out using the real camera! Any tips anyone?! and any great weekend plans? 🙂
This morning the sun is shining so without thinking I automatically opened the window behind my desk… now I’m freezing in the very cool spring air! Hey can’t appearances be deceptive! When I went to post this, as I’ve discovered in the blogging world, everyone else posted banana bread or loaf or cake the same day! Loads of creative looking fully dressed cakes which quite frankly made mine look plain and simple! However, what I have come to realise is that if you want something to eat like ‘now’ the simplest recipes are often the ones opted for! 🙂
What could be better than the smell of freshly baked banana bread in the morning… other than eating it of course! 😀 I used to have about three different banana bread recipes depending on who was eating it! A cakey type one for children, a bread type one for hubby and a cross between the two full of spice for me! 😛 Trying to veganise any of them proved really tricky so I’ve been experimenting for a while (and eating variations for breakfast, lunch, snack) and I now have the first recipe I’m happy with! 🙂 What is great about this version is that it isn’t too sweet, it can be used as a tasty nutritious snack and (if we let it) lasts for a week whilst still tasting great! 🙂
- 15g linseeds (flax)
- 45ml water
- 75g porridge oats
- 75g millet flakes
- 300g bananas (approximately 3)
- 50g coconut oil melted
- 1 teaspoon vanilla extract
- 50ml agave syrup
- 20g arrowroot
- 20g brown rice flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon coconut sugar (optional for topping)
- Grind the linseeds (flax) until they are powdery and add the water to them. Stir and rest for 10 minutes.
- Put the porridge oats and millet flakes in a processor and blitz to a fine flour.
- In a large bowl mash the bananas, then add the melted coconut oil, vanilla, agave and flax mixture.
- Add the rest of the dry ingredients (except coconut sugar) and mix gently. Try to retain some air in the batter by not vigorously beating it!
- Pour into a greased or lined loaf tin. Gently shake to level the mixture. Sprinkle the coconut sugar over the top.
- Bake in a preheated oven at Gas Mark 4 (350f / 180c) for 50-60 minutes. This will still be slightly sticky when cooked but will firm up on cooling. It is cooked when it is golden brown and the edges are coming away from the sides of the pan.
- Allow to cool in the pan and try to resist eating this straight out of the oven!
Serve & Store
- Allow to cool before slicing (really yes!) then munch away as it is.
- Spread with nut butter (almond yes please) for a great after school snack.
- Add your favourite spread or butter.
- Top with jam or try my berry blast!
- For even more banana goodness top with mashed or sliced banana.
- Store wrapped in kitchen roll or in an airtight container for up to a week.