It took social distancing and Covid19 to get me blogging again I guess. Trying not to waste and we live in banana land! So, off I went, scrolling for recipes that are gluten free, egg free, corn free and use bananas. None of the recipes suited me. Im not a fan of powder egg replacer or flax egg. Both banana and chickpea flour can be used as egg replacer right? So. Time to make my own recipe. I will spare you all the details. There was Bread 1, 2 and 3. In the end bread 3 won hands down and this is what Im sharing with you today 🙂
Dont be afraid to experiment, so many recipes call for things we may not have at home. Half the recipe here is bananas anyway so dont stress to much if you add or remove or adjust elsewhere!
- 5 Bananas (bananas here are pretty small so you can absolutely use less if you have big ones)
- 3 tbsp sugar or other sweetener.
- 1dl chickpea flour
- 1.5 dl gf flour blend (switch the half for gf oats if you prefer)
- 1 dl milk
- 1 tbsp baking powder
- Cinnamon, to taste. I used about half a tbsp
- OPTIONAL extra – seeds, gf oats, raisins, whatever you like. Ive done batches with raisins and seeds on top and some with oats inside and all of it works! You dont need any of it, but you can absolutely use your imagination here. Perhaps chocolate chips?
Mash your bananas well. In all my version the bread that turned out the best I used my electric whisk to get all the banana lumps out and the bread turned out the fluffiest, so mash a bit, then get that whisk out!
Add all other ingredients and mix well. Yes, you can do it in any order you like, its absolutely ok!
The bananas make this cake (hateword number 1) moist enough on its own, so I added no oil to the batter. I did put some oil on my parchment paper though.
Pop it all in a bread tin and place in a 185 degree (pre heated) oven for 45 minutes.
Hot tip, banana bread is BETTER the day after you make it. If you absolutely cant wait though, at least let it cool down before you cut it. All my banana breads end up looking a little burnt, I think its just the caramelising of the bananas? They dont taste burnt 🙂