Pinch and a punch. How is it the 1st March already? I had grand plans of conquering the world getting some of my to do list done while I've been incarcerated but here I am with 10 days to go before I see my right leg again and I'm still yet to do a lot of the things I meant to. But while I've procrastinated on those, one thing that has progressed is this blog. I'm quite blown away by the response to it, especially as it's just me rambling on about stuff I like! I'm so grateful of the amazing support I've experienced thus far. I've had people get in contact telling me they've been recommended to look at it so those people spreading the love - thank you so much! Thanks also to those that have shared a post, pinned my images, commented and made me blush with their kind words. In an attempt at gratitude through food, I'm sharing one of my absolute favourite recipes. I feel like I've always had the dog eared piece of paper that holds the original recipe to this on my fridge or, more recently, my kitchen notice board. It's been my go to banana bread recipe since I was gluten free for 3 months, which was around 6 years ago and it's never failed me. I've swapped up and changed the ingredients here and there - normal flour/sugar/honey and it's still come out an amazingly moist, beautiful banana bread.
It's almost criminal how easy this banana bread is to make - there's no whisking, whipping, separating and you can even skip the weighing if you want. I add walnuts because I can't resist the taste pf cooked walnuts, especially with the banana but you can omit if you'd rather not have them.
Make today and you can take a slice of this to work for the next few days, the ground almonds add more protein than usual banana bread which makes it great for snacking on on a busy Monday to keep your blood sugar up (protein slows down the release of sugar into your blood). Happy Sunday!
Easy Like a Sunday // easy, gluten free banana bread
1 hour 5 mins
- Dry ingredients:
- 1 cup or 125g quinoa or gluten free flour
- Just under 1 cup or 100g ground almonds
- 2 tsp baking powder (gluten free available widely)
- 100g walnut pieces (or whole ones but chop or break roughly)
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- Large pinch of salt (less if using salted butter)
- Wet ingredients:
- 3 eggs
- 3 very ripe bananas (slice or tear into bowl)
- 1 cup of agave syrup (or you can use unrefined sugar if you prefer but agave is better on your blood sugar)
- Seeds from 1 vanilla pod
- 1/2 cup or 55g melted butter (salted or unsalted)
- Preheat oven to 170°c
- Line a bread pan with greaseproof paper or grease with butter
- Prepare your dry and wet ingredients in separate bowls. Mix the dry ingredients loosely with hands. Use a fork to slightly mash bananas into the rest of wet ingredients.
- Now combine the two sets of ingredients into one of the bowls and mix with a fork, don't overtax.
- Bake for approximately 1 hour or until a wooden skewer or toothpick comes out clear.
- Wait 10 mins before removing from tin and transferring to cooling rack.
- Cool for at least 1 hour before serving.
Formally Emma Gutteridge