Who doesn’t love banana bread?
I’ve been trying hundreds of banana leaf recipes. They were soggy inside or too dry or not sweet enough, but I finally created the best one. Easy and quick to make, gluten and dairy-free and exactly moist and sweet to my taste. I know so many of you wanted this recipe, so here it is.
250g self-raising gluten-free flour
300g ripen bananas
60g almond milk
50g coconut oil
50g coconut sugar
1 tsp bicarbonate of soda
1 tbsp cinnamon
pinch of salt
30g pecan nuts for topping
Preparation – Thermomix:
Preheat oven to 180°C and line a small loaf tin with baking paper.
Place bananas, milk, coconut sugar, coconut oil and eggs in mixing bowl then blend 20 seconds on speed 5.
Scrape down sides of mixing bowl with spatula then add flour, bicarbonate of soda, cinnamon, pinch of salt and mix for 15 seconds on speed 5.
Scrape down sides and lid of mixing bowl with spatula then mix again for an additional 10 seconds on speed 5.
Then transfer the mixture into a prepared loaf tin, top with pecan and bake for 60-70 minutes in 180°C or until a skewer inserted in centre comes out clean, covering with foil after 45 minutes to prevent over-browning.
Let bread cool in a loaf tin for 10 minutes before transferring to a wire rack to cool completely.
That one is for sure a healthy version of banana bread and I hope you enjoy it.
Please let me know how you like this recipe in the comments! Your feedback means so much!