Banana bread is one of my favourite baked goods to make. When I discovered that I was gluten intolerant I spent the first year totally giving up on all baked products because I felt a lot better in myself when I wasn’t eating baked goods and breads. I had not yet learned that I could still enjoy my favourite gluten-free baked goods. When I finally discovered this recipe, after much failure, I decided that this was the recipe to settle on. The recipe is not only tasty without the use of eggs (I am intolerant to egg yolk too!) but also has no processed sugar which is excellent if you like to avoid instant sugar highs. @fivesehealth
- 2 ripe bananas
- 3/4 Oat flour
- 6 tbsp Almond Flour
- 1 tbsp Maple syrup
- 1 1/4 Baking powder
- 1/8 tsp salt
- 1 Tspn Vanilla essence
- Blend bananas into a smooth consistency or mash up with a fork.
- Add dry ingredients into a mixing bowl and mix with a spoon.
- Add banana mixture and vanilla essence with the dry ingredients and mix well. (Make sure that you have a fairly thick consistency)
- Place the mixture onto a small sized baking tray and bake in the oven for 55-60 minutes at 180 degrees Celsius in a fan oven or 200 degrees Celsius in an electric oven.