Banana Bread

Gluten-free, Dairy-free, Soya-free, Vegetarian, No added Sugar, Yeast-free, Low carb, coeliac friendly, diabetic friendly

And the perfect recipe for over-ripe bananas

Yesterday I found 2 very ripe bananas in the fruit draw.  One moment they are firm and yellow, new and perhaps a little green at the top, the next time you look speckled dark brown or even black - how?  As I looked at these age-marked specimens I wondered what could I do with them?
Banana Bread, simply nothing else would do.







You will need:
Food Processor or blender
Scales
Loaf tin measuring inside 25cm long by 11 cm wide  by 7 cm high
and lined with non-stick baking parchment - I cheat and use a ready made liner.

Pre-heat the oven to 160C fan

 Ingredients:

2 very ripe bananas - preferably organic, Fair trade

4 Large eggs - preferably happy and organic

75g (3oz) Joseph's sugar free syrup - either plain or maple syrup flavour
(if sugar is not an issue for you either maple syrup or agave nectar work very well but use 50g as both are sweeter unless you like it that way!  If using less then make up the liquid by adding 25g of another liquid such as almond nut milk, or whatever you choose.  Using maple syrup or agave nectar will increase the carb and calorie load.)

100g (4oz) rice bran oil - I buy this in Sainsburys or Waitrose.
It has a light and neutral taste making it great for baking, salad dressings and a high smoke point so no nasty trans fats, is full of Vitamin Es making it antioxidant and anti-inflammatory and research suggests it lowers bad cholesterol without lowering the good stuff and can kill cancer cells, a wonderful fat all round.

1 1/2 teaspoon vanilla extract - I use Ndali

1 teaspoon gluten-free baking powder - I use Doves

1/2 teaspoon bicarbonate of soda (gluten free)

300g (8oz) ground almonds

50g (2oz) rice flour

(optional extra 75g  - 3 oz - chopped nuts eg pecan, walnut, hazelnut)

Method:

Place the "wet" ingredients ie bananas, eggs, Joseph's syrup, rice bran oil, and vanilla extract in the food processor and blend until there are no lumps using the metal "S" blade.  You will need to stop, scrape the ingrdients from the side of the bowl and start again a couple of times.

Add the "dry" ingrdients ie gluten-free baking powder, bicarbonate of soda, ground almonds and rice flour and process until there are no lumps, stopping to scrape the ingredients from the side of the bowl and process again.

This would be a good time to stir in some nuts (do not process, just take a spoon and gently stir), perhaps 75g (3oz) chopped pecans, walnuts, hazelnuts, brazil nuts if you like for additional texture and variety.

Pour into the greased and lined loaf tin

Bake at 160C fan for 45 minutes then lower the temperature to 155C fan for 10-15 minutes until either a skewer comes out clean or a Bundt cake thermometer turns read indicating that the Banana loaf is cooked.

Allow to cool in the tin for 15 minutes then remove and place on a wire rack until cold.

Serve when cold or toast and add a topping of your choice, enjoy.

 I think that this makes an excellent breakfast bread.