Gluten free and Grain free, Paleo
Over the years, I’m realizing that I’ve fallen out of love with the super sweet taste of the old banana breads packed with buckets of sugar and butter. But I’m also fleeing the rough brick-like texture of the whole wheat varieties too. So here’s my balance. A loaf that’s got some sugar in the form of maple syrup, virtuosity in terms of the flax and nut bread, but flavour and fat because of the nuts.
3 ripe bananas
1/4 cup coconut oil, at room temperature
3-4 tbsp maple syrup
1 tsp ground cinnamon
1 tsp vanilla extract
3 large eggs, room temperature
½ tsp baking soda
1 3/4 cups (7oz) ground almonds
1/4 cup tigernut flour (If you don’t have this, use another 1/4 cup of almond meal)
1/4 ground flaxseed
1 tbsp whole flax, for sprinkling
- Preheat the oven to 325F. Line a loaf tin measuring about 9in x 5¼ in with enough baking parchment to double as a wrap for storing the banana bread (if it lasts).
- Mash the bananas and coconut oil in a mixing bowl to a pulp with a fork. Add the maple syrup, cinnamon, vanilla, eggs, baking soda, and a small pinch of salt. Mix well with a fork.
- Add the ground almonds and ground flaxseed and mix well. Or, even speedier, you can throw all the ingredients into a blender or food processor and blitz together.
- Pour the mixture into the prepared tin, sprinkle with the whole flax and bake for 1–1¼ hours. It’s ready when a skewer inserted at the centre comes out dry. If your bread starts to look quite brown after the first 30 minutes, then cover the top with baking parchment until it has finished baking.
- Remove from the oven and leave to cool a little. Serve warm or at room temperature with some lightly salted butter, jam (I absolutely recommend jam for those who have a sweeter tooth as this isn’t the banana bread loaded with sugar and butter of which you’re probably accustomed) and a cup of tea. Store the bread, covered, in the fridge (remember there is no sugar or preservatives) for up to a week or slice and freeze (that way you can enjoy a slice at a time reheated under the grill).