Gluten & Dairy free banana bread

As I have mentioned in my post for Sweet Potato Brownie recipe, I have never been much of a baker. Lately, however, I have been experimenting a bit more and enjoying the challenge (at least its a challenge for me) and this recipe I found pretty straightforward.

If I can do it, then anyone can.
If I can do it, then anyone can.

My latest adventure in the kitchen was making banana bread, but as I have also mention before (About page) my son is allergic to pretty much everything, so I slightly adapted a very simple recipe from the BBC food pages.

The good thing about the original recipe is that most of these ingredients you will probably already have lurking at the back of your cupboard. For gluten and dairy free, though, you may need a trip to a health shop or purchase these ingredients online;

  • 285g/10oz buckwheat flour

  • 1 tsp bicarbonate of soda

  • ½ tsp salt

  • 110g/4oz coconut or almond butter (plus extra for greasing)

  • 225g/8oz caster sugar

  • 2 eggs

  • 4 ripe bananas, mashed

  • 85ml/3fl oz coconut or oat milk

  • 1 tsp vanilla extract or 1 vanilla pod seeds

This will probably take about 20 minutes to prepare but took me far longer as I was distracted by my sister chatting to me and I was drinking glass (or two) of cava whilst doing this. So genuinely surprised it turned out as well as it did. That proves how easy this recipe is!

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
  3. In a separate bowl, cream the butter and sugar together until light and fluffy. For a bit of a workout whilst your cooking, do it by hand. Otherwise, use a whisk.
  4. Add the eggs, mashed bananas (get your kids, or sister 😉 to mash the bananas whilst you do all the hard work), milk and vanilla to the butter and sugar mixture and mix well. Fold in the flour mixture.
  5. Grease a loaf tin and pour the cake mixture into the tin.
  6. Pop in the oven and bake for about an hour, or until well-risen and golden-brown. If your not sure when its done, stick a knife in and see if it comes out clean.
  7. Remove from the oven and cool before scoffing.

I thought it was delicious and so did all my family and my husband’s work colleagues (it goes a long way).

The proof of the pudding is in the eating...
The proof of the pudding is in the eating…
Twinkly Tuesday

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16 comments

  1. Oooo yummy! I love banana cake. I haven’t made it for a while but went through a phase of making my version for breakfast. The kids loved it thinking they were having cake (!) for breakfast when in actual fact it is very healthy…no refined sugar etc! Sounds like you had fun making this drinking cava!

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  2. My son also has multiple allergies and this would be great for him minus the egg, but that’s not a problem as I use a replacer.
    We always have bananas left over that nobody wants so I will defiantly be doing this x

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  3. Oooh this is great! I’ll need to use egg replacer but I’ve just been thinking I need to make something new for a change. Thank you for sharing!

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  4. I just love banana bread! It is so tasty and this looks like such a fab gluten free version. It’s so great that your little one can eat all the same yummy things that you can just by altering the ingredients. Thanks so much for linking up with #TwinklyTuesday

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  5. Looks gorgeous. I LOLed at the drinking and distracted while cooking bit – sounds like my house everytime I start baking! Thanks so much for linking up with #foodpornthursdays x

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  6. Hahah drinking and baking go hand in hand right? THat’s the beauty of being in the kitchen…mama rules.

    .:Marta:.

    #TastyTuesdays

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  7. Love this! Especially those shoes– they;#39&re fantastic! I feel like when I schedule a bunch of posts in advance, I lose the fun of wearing an outfit & getting immediate feedback that same day. Some weeks it's just easier to get ahead of myself and avoid the rush of daily posting… but I love to when I can!

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