This is my first time trying a gluten free banana bread, and with great success! Using buckwheat flour and hazelnut meal allows the loaf to be completely gluten free. If you like a strong banana flavour I recommend 3 mashed bananas but if you prefer it mild, two will be perfect! This loaf doesn’t use a lot of sweetener because I believe that bananas are already sweet enough. Hope you enjoy 🙂
Makes One Loaf
Dry Ingredients:
1 + ½ cups Buckwheat Flour
½ cup Hazelnut Meal
1 tsp Baking Soda
1 tsp Baking Powder
½ tsp Cinnamon
½ tsp Cardamon
Wet Ingredients:
2-3 Ripe Bananas, mashed
2 Eggs
3 tbsp Milk of choice
2 heaped tsp Yoghurt
6-8 Medjool Dates, chopped
⅓ cup Olive oil
⅓ cup Walnuts, chopped
2 tsp Desiccated coconut
2 tsp Honey
1 tsp Maple Syrup
Directions:
- Preheat oven to 180° celsius
- Combine all dry ingredients in a bowl and make a whole in the centre
- In a separate bowl, whisk together all the wet ingredients until smooth
- Slowly incorporate the wet into the dry and fold through (don’t over-mix)
- Pour into lined tin, bake for approximately 40 minutes or until skewer comes out clean (baking times will vary due to heat of oven and size of loaf pan)
hi could you recommend a replacement for the hazelnut meal?
thanks!
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Do you have almond meal? That would work also
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