This is an extremely flexible banana bread recipe made using a home-made blend of naturally gluten free flours. There are vegan options which makes this a very flexible recipe suited to many with intolerances and allergies. Banana bread for all!
80g buckwheat flour
50g brown rice flour
25g tapioca starch or arrowroot powder
20g ground flaxseeds
1 tsp bicarbonate of soda
pinch of salt
75g coconut sugar or another unrefined sugar
4 bananas, mashed
1 egg or 1 flax egg i.e. 1 tbsp. ground flaxseeds in 3 tbsp. warm water
75g butter or vegan spread
1 tsp vanilla extract
Preheat oven to 160 degrees centigrade (fan-assisted) or 180 degrees centigrade otherwise.
Grease and line a 2lb loaf tin.
In a large bowl mix together the dry ingredients.
In a separate bowl mix together the wet ingredients.
Add the wet to the dry ingredients. Stir to combine.
Pour the batter into your loaf tin.
Bake 1 hour.
Remove from the oven and leave to cool before removing from the tin.