Banana bread from my childhood, but this time it is gluten free. This is a recipe I have totally missed for the last few years and I had been experimenting with numerous gluten free flours, such as sorghum and a starch blend … it was way too crumbly. I much prefer this almond flour mix, with no gums or starches and it is vey bananary and very tasty. Definitely the opposite of a dry crumbly bread. The almond flour used was found at Costco and it is labelled with – certified gluten free.
• 100 g room temp butter
• 100 g sugar
• 2 eggs
• 3 mashed over ripe bananas
• 2 Tbsp. milk
• 1/4 cup vanilla yoghurt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 130 g almond flour
• 60 g oat flour
• 30 g cassava flour (or sweet white rice flour or tapioca flour)
• 1 Tbspn psyllium husk, soaked in 1 Tbspn water (don’t leave this very long because it will go lumpy and will not mix in well)
1. Preheat oven to 180°C (350 F)
2. Line a loaf pan with parchment paper and in a large bowl add the flours, salt and the baking powder.
3. Cream butter and sugar, add eggs, mashed bananas, yoghurt, psyllium, then bicarbonate soda dissolved in boiling milk (add the baking soda to the milk last and quickly mix into the batter)
4. Pour the batter into the loaf pan and add granola, an extra banana or walnuts on top.
5. Bake for 60 – 65 minutes.