Here’s a quick and easy recipe for gluten free banana bread that is so wholesome you could even serve it for breakfast! It uses completely natural, unrefined ingredients, so it’s full of slow release energy and totally guilt free.
I’ve only recently begun experimenting with gluten free recipes because although I don’t actually have an intolerance, after reducing my gluten intake, my whole digestive system just seems happier and more settled (and the upside is a flatter tummy!) A good diet is after all about balance, and this means not necessarily eliminating wheat completely, just limiting it.
It’s so much better to avoid refined and processed ingredients wherever you can, and whether you do need to avoid gluten for dietary reasons or you’re just after a good, slow release low GI carb then this is just the recipe for you. It uses buckwheat flour and oats in place of regular flour, dates and bananas for sweetness and coconut oil instead of butter, so look no further.
- This recipe uses a 250 ml measuring cup.
- 8 medjool dates soaked in a little warm water to soften
- 4 ripe bananas (3 mashed for the batter, 1 left whole for decorating the top)
- 2 eggs
- ⅓ cup melted organic coconut oil
- 1 cup natural yoghurt
- 1 cup organic oats
- 2 cups organic buckwheat flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ cup broken walnuts
- ½ cup organic raisins
- A drizzle of honey
- This recipe is made quicker and easier with a food processor, but it works just as well without.
- Start by chopping the dates finely, or mixing them to a paste in the processor.
- Add the mashed bananas into the date mixture
- Add two eggs and blend briefly to make a batter.
- In a separate bowl, sift the buckwheat flour, baking powder, cinnamon and sprinkle in the oats.
- Make a well in the centre of the dry ingredients and stir in the banana batter and the yoghurt until you have a smooth, thick cake batter which is still runny enough to pour from the bowl (add a little milk if it needs it).
- Sprinkle in the raisins and the walnuts (save a few of the top)
- Pour into a lined (12 inch/32 cm) loaf tin and nestle the last banana (sliced lengthways) gently pressed into the top of the cake. Drizzle a little honey along the surface of the banana to make it glisten temptingly!
- Bake in a medium hot oven - gas mark 5-6 200 oC (180 oC for fan ovens) for 30-35 mins
- The banana bread is ready when the edge comes away from the tin, a kitchen skewer comes out clean when tested, and if you tap the tin it sounds hollow .