Gluten Free Banana Bread

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I have always loved banana bread. It is moist, fruity and perfect as a pudding or with cream cheese on top. We had about 15 bananas in the house today, and as it is only my dad and myself that like them I decided to get rid of a few by making banana bread! The best bananas for this recipe are those that are a bit far gone…a few brown speckles on them, soft or with a few bruises. It’s the perfect way of getting rid of the bananas you don’t want to eat!

 Bananas are happy fruits! They can help overcome depression, anxiety and sometimes insomnia due to high levels of tryptophan, which is converted into serotonin – a mood regulating neurotransmitter. They are also amazing for coeliacs specifically! Coeliacs tend to get more stomach pain, more toilet trouble and more indigestion. Bananas have high levels of pectin which aids digestion, they also act as a prebiotic – stimulation growth of healthy, friendly bacteria in the bowel. They are high in fibre, which helps constipation, but can help with the runs as they soothe the digestive tract. Finally they work as an antacid, so say goodbye to indigestion, heartburn and acid reflux! 

All in all, bananas are a bit of a super fruit for coeliacs!

Most banana breads are heavy on the calories due to high levels of sugar. So to help maintain a flat stomach I have altered a normal recipe to make it extra good for you! 

I have used ¼ cup of Agave nectar, a natural sweetener that I like to use on cereals and on toast. Unlike normal sweeteners it is incredibly good for you. It contains anti-inflammatory and immune system boosting properties. In face, it is so good, at one point it was used to treat wounds!

Prep time: 10 minutes

Cook time: 1 hour

Serves: 16 slices

So what will you need?

Cup measurements – I do this recipe in cups because it makes life a lot easier, if you don’t have an exact measurement, use a small mug (that’s what I used to do!)

Mixing bowl

A couple of spoons

Hand whisk

  

Ingredients:

 

·   1/2 cup melted low fat butter

·   1/2 cup granulated sugar

·   1/4 cup agave nectar

·   1/4 cup sweetener

·    3 large eggs

·    2 cups mashed ripe banana (about 5 small bananas)

·    2 1/4 cups doves self-raising all purpose flour

·    1/4 teaspoon baking powder

·    1 teaspoon ground cinnamon

·    1 teaspoon ground nutmeg

·    3/4 cup chopped walnuts

·    1/4 cup chopped cashew nuts

·    1 tablespoon granulated sugar to sprinkle on top

Directions:

Preheat the oven to 180^oc.

Grease a 9" x 5" loaf pan with margarine, olive oil or butter 

In a large bowl, stir together the melted butter, sugar, sweetener and Agave nectar

Add the eggs, mixing until well blended.  

 

Add the mashed banana, flour, baking powder, cinnamon and nutmeg, mixing until blended.

Add walnuts and cashew nuts, stirring gently
 

Spoon the batter into the prepared loaf pan.

Sprinkle with granulated sugar

Bake the bread for 45 minutes

Cover the load with foil and bake for a further 15-20 minutes – it is done when only a few breadcrumbs stick onto a knife when inserted.

Leave in the loaf pan for 10 minutes, then gently move to a cooling rack. 

It is delicious! So try if yourself and let me know whether you thought it was as good as the gluten banana bread! I think its so much better!