Gluten Free Banana Bread
Bringing you my very first Gluten Free recipe! I discovered this recipe when I was about to bake a cake for my dear friend Pauline’s birthday, who recently had to go off gluten! I, myself am not a fan of the over commercialized « Gluten Free » Label but do realize that a lot of people out there are becoming more and more intolerant to that substance. So, instead of going out to my store, straight to the « Gluten Free » section, I decided to make a cake using other ingredients that were suitable for the Gluten Free crowds! I adapted this recipe to my taste buds and invite you also to experiment with it by either adding some chocolate chips or a handful of chopped bananas!
So with no further delay, enjoy this recipe and don’t hesitate to share with me your own twist on it 🙂
Ingredients
- 3 Eggs
- 4 tbs raw Honey
- 4 tbs Coconut oil
- 3 mashed Bananas
- 1 tsp Vanilla (optional)
- 1 tsp Baking Powder
- 2 cups Rice flour
- A handful of Walnuts (optional)
How to Make It
Step 1
Pre heat the oven to 175°C degrees.
Step 2
Begin by separating the egg yokes from the whites
Step 3
In a separate bowl beat the egg whites until stiff peaks are formed, set aside
Step 4
Peel then mash the bananas using the back of a fork
Step 5
Cream egg yolks and honey in a large bowl until light and fluffy. Add the coconut oil, mashed bananas, cinnamon, baking powder, vanilla (optional) and flour
Step 6
Cream egg yolks and honey in a large bowl until light and fluffy. Add the coconut oil, mashed bananas, cinnamon, baking powder, vanilla (optional) and flour
Step 7
Fold half of the egg whites into the banana batter gently, then gradually folding the rest of the whites into the mix
Step 8
Line loaf pan with coconut oil and some rice flour
Pour in the batter and bake for 40 – 45 min
Enjoy with an afternoon tea!
How ripe can you go?
When it comes to bananas, how ripe can you go when it comes to eating your bananas! There’s no indicator that ripe bananas are “bad for your health” but a lot of baking oficionados prefer using them in cakes and smoothies! But if you want to avoid the black banana syndrome here are easy ways to store your bananas:
if your bananas are green and unripe, the countertop at room temperature is the best place for them to ripen. The best way to store them is to place them in a bowl, or hang them off of a specially made “banana tree”. This will prevent bruising of the fruit from where they rest. However, if your bananas are already ripe, they can be kept on the countertop, but only if you intend to eat them as soon as possible. Otherwise, store them in the refrigerator.
Did you know that:
you can speed up the ripening process of your bananas by storing them with other ethylene* producing fruit and vegetables such as avocados, potatoes and apples. But be warned, the bananas will also participate in the ripening of these too.
To slow down the ripening process however, you will simply need to cover the stalk with clingfilm/plastic wrap or tin foil. The stalk is where the ethylene* is released. Covering it will decrease the amount of this gas released and therefore preserve your bananas for longer.
*Ethylene: a gaseous hormone produced by many plants including bananas. It is the ripening agent found in the stalks of bananas.
