Following on from yesterday’s recipe I thought I’d share something else that I baked straight after the slice. I’m experimenting and having some fun but also very new to the whole gluten free way of cooking. For a bit of background, I’ve been doing a lot of reading for the benefit of Elodie (oh have I been reading) and one of the things that has come up a few times is diet. And one of the things that is recommended is trying a gluten and dairy free diet. It’s just something we can do to see if it helps with concentration, moods and overall well being. I don’t know about elodie but day 3 and I’m feeling great….except I’m still having milk in my coffee each day.
So I’ve eased myself into it and waiting for two books to arrive from Amazon and help me get on board a bit more. I will say though that the kids are absolutely loving having eggs or sausages for breakfast. And I quite enjoy taking the time to cook them a hot breakfast………..but don’t ask me to do it every day or on those days when I might sleep in a little. They don’t miss vegemite toast but I will have to try to get my head around baking a gluten free loaf soon.
Anyway, I had 3 very brown bananas staring at me from the kitchen counter and I did want to try banana bread so I just chucked this lot in the thermomix, whisked an egg white on the side and was really happy with how this turned out. I think it could be a bit sweeter (but I have a major sweet tooth) so I’ll work on that but for a first time gluten free banana bread I’m pretty happy with this. And the kids demolished the lot. I quickly cut one piece for elodie to take to playgroup and the rest was gone.
- 3 very ripe bananas, peeled
- ¼ cup maple syrup
- 2 Tbsp vegetable oil
- 1 egg
- 1 egg white
- 250g gluten free self raising flour
- 2Tbsp Crio Bru/cacao grounds (totally optional, I have a huge bag of it here)
- If you have a thermomix then place the bananas (whole), maple syrup and oil in the bowl and process for 20 seconds on speed 5.
- Add in egg and process 10 seconds on speed 5.
- Add in flour and cacao and mix for 15 seconds speed 5 and scrape down bowl. Tip mixture into a new bowl.
- **Whisk egg white on its own until peaks form and fold into the cake mixture in 2 additions.
- Pour into a lined loaf tin and bake in a 170C/340F oven for about 35-40 minutes until the top is golden and the loaf is cooked right through. I found this cooked faster than my regular banana bread recipe.
- If you don’t have a thermomix just mash up the bananas, add maple syrup, oil, egg and combine. Add in sifted flour and cacao and mix until all combined. Follow from **