|COOK|Gluten free banana bread - guest post from Bethany | LarabeeUK

|COOK|Gluten free banana bread - guest post from Bethany


What better way to keep warm and satisfied on a wintery playdate than eating a yummy treat! 
 
Today Bethany over at bwheatley has a Gluten free banana bread for us to try.  Bethany has some great recipes over on her blog, I'm definitely going to be trying the sweet potato brownies as well as this banana bread.
 
And this recipe is in cup measurements too, if you are a regular, you will know that I love this way of measuring it's the single most sensible thing in the world, I've no idea why the UK doesn't adopt it.
 
Anyway, thanks so much for joining us Bethany!
 
Without further ado, over to you:
 
Easy gluten free banana bread

Wait! Don’t run away because you’ve seen gluten free in the name! I promise this recipe will give you some of the moistest, most banana-ey (that’s a word, right?) tasting banana bread you’ve ever had. And the bonus is that it’s not just gluten free - it’s pretty healthy, too, as it’s low in sugar and packed with oats and nuts, so perfect for snack time with the kids.

Still with me? Great!
I like to make this when I know we’re having friends over for a playdate because it goes down a treat with the kids and adults love it too. With a cup of tea or coffee, it’s a tasty, guilt-free indulgence. Just make sure you eat as quickly as the little ones or they might steal the last bits from your plate! This actually happened at my house last week…
My family and I aren’t gluten free, but I have a couple of friends who are. Also, I love trying new recipes, so I often have the ingredients to hand. However, If you’re not fussed about GF (or dairy free), just sub cow’s milk for the almond milk, use regular self-raising flour and don’t worry about whether the oats are GF! And if you don’t have coconut oil to hand, you can sub plain old vegetable oil, but the coconut oil adds a bit of natural sweetness, which vegetable oil won’t.
 
The other good thing about this recipe, at least from my perspective, is that you don’t need to use an electric mixer. My 2 year old daughter and sous chef extrordinaire is, for some inexplicable reason, terrified of mixers. As soon as I uncover my KitchenAid, she bolts into the living room, not to be seen again until it’s safely put away. Which is both hilarious and sad at that same time. I definitely don’t want to scare her away from baking and she loves to help me ‘do making’, so I’m always on the look out for ways around mixers.
This is a one bowl recipe, so it’s almost more work to not make this banana bread. Or something… (Basically, I want a reason to have this bread to hand. All. The. Time.)
 
***
Prep time: ~10 minutes (closer to 15 or 20 if you have a toddler helper!)
Cook time: 45 minutes to 1 hour
**I’ve converted the US measurements for dry ingredients into grams, which doesn’t always produce exactly round amounts. I’m sure rounding up or down a bit will be absolutely fine!**
 
 
Ingredients
4 medium (or 5 small) overripe bananas 
1 tsp pure vanilla extract
1 large egg 
3 Tbsp coconut oil, melted
1/4 C (56.25g) granulated sugar
1/4 C (42.50g) packed light brown sugar
2 Tbsp honey
3 1/2 tsp baking powder
3/4 tsp sea salt
1 1/2 tsp ground cinnamon
3/4 C (168.75ml) almond milk
1 1/4 C (143.75g) ground almonds
1 1/4 C (175.00g) gluten free flour
1 1/4 C (175.00g) gluten free oats
 
Method
Preheat oven to 200*C / 400*F (180*C / 350*F for fan assisted) and line a loaf tin with greaseproof paper or grease with butter or olive oil.
Mash the bananas in a large bowl, then add all ingredients through milk and stir briskly until combined. Add ground almonds, flour and oats, and stir to incorporate.
 

 

 
Bake for 45 minutes to 1 hour. When ready, it should feel firm, with a crackly, golden brown top.
Let cool completely in the tin before removing or cutting, otherwise it will fall apart.


 
Cut, eat and enjoy!
(Leftovers in a covered container will keep for a few days. For longer term storage, slice and freeze.)