One bowl. No refined sugar. Simple and delicious Banana Bread!
Are you even a food blogger if you don't have a banana bread recipe? I only kid.
There are a million banana bread recipes out there so I'm not going to claim this is the best one ever but it is my favourite and is what I want out of a banana bread which is, no refined sugar, not too dense, no hard to find ingredients, lasts at least a week, can be made in one bowl, and of course - gluten free.
The only thing to remember is to not over mix the ingredients, as this can result in a flatter and dense banana bread that doesn't rise. We don't want that. Be sure to mix until just combined and refrain from using an electric fizz, instead go for the classic wooden spoon.
R E C I P E
90 grams butter (melted)
1/2 tbsp cinnamon
2 tbsp honey or agave
pinch of salt
2 cups/250 grams self raising gf flour
2 tablespoons milk
Half a cup of chopped walnuts (optional)
Half a cup of chocolate chips (optional)
Preheat the oven to 180° celsius and prepare a bread tin by lining with baking paper.
Mash up the bananas with a fork or masher.
Mix in the melted butter.
Break the eggs and mix until combined.
Add the cinnamon, honey, and salt and continue to mix in.
Mix in the gluten free self raising flour until a thick batter has formed. Be careful not to over mix. Combine the 2 tablespoons of milk to loosen up the mixture, it should be a little smoother and able to poor into the tin. If you'd like to add walnuts and/or chocolate, now is the time.
Pour slowly into the prepared tin, making sure it is evenly spread. Give the tin a couple of firm taps on the on a hard surface to remove excess air bubbles. Bake in the oven for 50 minutes or until you can insert a kebab stick and it comes out clean.
Take it out of the bread tin and wait for it to cool fully before slicing into it. Best served toasted with butter or Nutella.