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Gluten-free vegan banana bread

It’s been seven months since we moved into our very own house. Seven months and I am finally getting my wardrobe. Now that there are shelves and rails to hang clothes, all that’s left to do is the sliding doors. And boy, will they be worth the wait.

If I’m honest, I thought it would take three … tops. The reason for me giving what I thought to be a very generous three months was because we both work five days a week and I’m hopeless at measuring things and carrying heavy or awkwardly sized items; sometimes me helping is worse than me not helping. Back to the point. There became an immediate need to address some drainage issues and that involved cutting up concrete – a very deep slab of concrete – to install drains so water would run away from the house instead of under it. Thankfully I didn’t have to deal with any of it so I couldn’t exactly complain that there was no wardrobe to house my clothes.

I have been due to make a dish on the sweeter side for a while but lately, I’ve lost a bit of the sweet tooth that has carried me through life for 20-something years. I settled on banana bread because it’s the perfect treat that a sweet tooth or non-sweet tooth can enjoy. I’m not huge on bananas but I’m challenging myself to diversify and find ways to enjoy foods I don’t like. Plus, when have I ever turned up my nose at a slice of Alannah-friendly banana bread? Never.

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Gluten-free vegan banana bread
Makes 1 loaf (28cm tin)

3 bananas, peeled and mashed
1/4 cup almond butter
1/4 cup coconut oil, melted
2 chia eggs (2 tbsp chia seeds with 6 tbsp water, mixed and left to sit for 10 mins)
1 1/2 cup gluten-free plain flour
3/4 cup coconut sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon

Preheat oven to 160 degrees C.

Mix the wet ingredients in a bowl and set aside. Mix the dry ingredients and ensure no lumps. Add the dry ingredients to the wet ingredients and mix until well combined.

Pour into a lined loaf tin and cook in the oven for 60-70 minutes.

Remove from oven and stand for 20 mins before taking the loaf out of the tin. Rest on a cooling rack before slicing and serving.

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