No matter what time of year it is, you would always find bananas in my household. It's the one fruit I have grown up with always having. My family loves bananas so much that they would often be gone within a day! These days I don't eat as many bananas as I used to, but I still find it making it's way into may of my baked goods.
As many of you may know, banana bread was the first thing I baked and ended up baking for years to come. Sadly the recipe isn't the healthiest as it contains a lot of butter and refined sugar. I wanted to make a better version of it that anybody good enjoy. That's where this recipe started to take shape.
After much research into healthier banana breads, and boy there are a lot of recipes out there, I found one that I thought just might be it. Of course I made a few changes, as per usual. I think i'm at the point in my life where I simply can't follow a recipe anymore hahahaha!
Anyway, this loaf is pretty fantastic. It's made gluten free by the use of buckwheat flour. Despite the name, buckwheat isn't related to wheat at all. It's actually a seed that is ground down to make a flour. In Japan it's used to make soba noodles, which seems to be quite the rage at the moment. Buckwheat has a slightly nutty flavour and makes for a great gluten free flour option. It can be found in most health stores and some super markets are now stocking it too.
Yet another fantastic thing about this loaf is that it can be made dairy free. It's already refined sugar free due to the coconut sugar and maple syrup. By the way you can adjust those amount if you prefer a less sweet bread. But dairy isn't really needed here. You can use full fat plain yoghurt if you wish, but if you're dairy intolerant, coconut yoghurt works just fine.
Gluten free, dairy free and refined sugar free. That's a lot of free for one recipe! The only thing I have yet to do is try this recipe with a flax egg for my vegan friends. I think it will work, but I cannot confirm. If you do try it do let me know. If it does work, then this is a miracle loaf for sure!
This recipe is really simple and easy to put together. It can easily be altered to suit your needs. I put walnuts in mine, but you could also do chocolate chips or blueberries or anything else you want to really. The loaf is so soft and tender that you really won't be able to just have one slice!
Gluten Free Banana Loaf (Adapted from Donna Hay)
Makes 1 loaf, 10-12 slices
1 & 1/2 cups (225g) buckwheat flour
1/2 cup (110g) coconut sugar
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 cup mashed banana (about 3 small bananas)
1/2 cup (140g) coconut yoghurt (Greek yoghurt can be used if you consume dairy)
1/4 cup (60ml) vegetable oil
1/3 cup (80ml) maple syrup
2 tsp vanilla
Optional Add ins
1/2 cup chopped nuts
1 cup blueberries
1/2 cup chocolate chips (check for dairy free if you need to)
Preheat oven to 160°C. Grease and line a 2L loaf tin. Set aside.
In a large bowl place the flour, sugar, baking powder, baking soda and cinnamon in a large bowl and mix to combine. Add the banana, egg, yoghurt, oil, maple syrup and vanilla and mix to combine. If using any of the add ins, fold them into the mixture now.
Pour batter into prepared tin and bake in preheated oven for approximately 1 hour. Test loaf with a skewer. The skewer should come out clean. Allow to cool in tin before slicing.
Loaf should keep for a couple days in an airtight container, unless you eat it all first. It tastes particularly good with a bit of margarine on it.