Brilliant Banana Bread DEGF!

Brilliant Banana Bread Dairy. Egg. Gluten. Free.

It’s Friday! 🙂 The weekend is coming! I have loads of yummy experiments to keep me busy this weekend AND I must sort out using the real camera! Any tips anyone?! and any great weekend plans? 🙂

This morning the sun is shining so without thinking I automatically opened the window behind my desk… now I’m freezing in the very cool spring air! Hey can’t appearances be deceptive! When I went to post this, as I’ve discovered in the blogging world, everyone else posted banana bread or loaf or cake the same day! Loads of creative looking fully dressed cakes which quite frankly made mine look plain and simple! However, what I have come to realise is that if you want something to eat like ‘now’ the simplest recipes are often the ones opted for! 🙂

What could be better than the smell of freshly baked banana bread in the morning… other than eating it of course! 😀 I used to have about three different banana bread recipes depending on who was eating it! A cakey type one for children, a bread type one for hubby and a cross between the two full of spice for me! 😛 Trying to veganise any of them proved really tricky so I’ve been experimenting for a while (and eating variations for breakfast, lunch, snack) and I now have the first recipe I’m happy with! 🙂 What is great about this version is that it isn’t too sweet, it can be used as a tasty nutritious snack and (if we let it) lasts for a week whilst still tasting great! 🙂

Gather

  • 15g linseeds (flax)
  • 45ml water
  • 75g porridge oats
  • 75g millet flakes
  • 300g bananas (approximately 3)
  • 50g coconut oil melted
  • 1 teaspoon vanilla extract
  • 50ml agave syrup
  • 20g arrowroot
  • 20g brown rice flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon coconut sugar (optional for topping)

Prepare

  1. Grind the linseeds (flax) until they are powdery and add the water to them. Stir and rest for 10 minutes.
  2. Put the porridge oats and millet flakes in a processor and blitz to a fine flour.
  3. In a large bowl mash the bananas, then add the melted coconut oil, vanilla, agave and flax mixture.
  4. Add the rest of the dry ingredients (except coconut sugar) and mix gently. Try to retain some air in the batter by not vigorously beating it!
  5. Pour into a greased or lined loaf tin. Gently shake to level the mixture. Sprinkle the coconut sugar over the top.
  6. Bake in a preheated oven at Gas Mark 4 (350f / 180c) for 50-60 minutes. This will still be slightly sticky when cooked but will firm up on cooling. It is cooked when it is golden brown and the edges are coming away from the sides of the pan.
  7. Allow to cool in the pan and try to resist eating this straight out of the oven!
  8. Enjoy!

Serve & Store

  • Allow to cool before slicing (really yes!) then munch away as it is.
  • Spread with nut butter (almond yes please) for a great after school snack.
  • Add your favourite spread or butter.
  • Top with jam or try my berry blast!
  • For even more banana goodness top with mashed or sliced banana.
  • Store wrapped in kitchen roll or in an airtight container for up to a week.

No Comments

  • Semra Polat 27th February 2015 at 10:52

    mmmmmm 🙂

    Reply
  • Georgina 27th February 2015 at 17:42

    That looks really lovely. I like that it doesn’t taste too sweet, and I’m sure that it makes a great snack.

    Reply
    • Life Diet Health 27th February 2015 at 19:50

      Thank you Georgina 🙂 Definitely a great snack… breakfast… dessert… 😛 🙂

      Reply
  • genkikitty 27th February 2015 at 18:08

    Mmm That sounds wonderful! I’ve never seen millet flakes though. Is that like a cereal made from millet?

    Reply
    • Life Diet Health 27th February 2015 at 21:49

      Thank you Genki Kitty for taking the time to read my recipe 🙂 Millet flakes look like a smaller version of porridge oats. They and flaked from the whole millet grain and this is the final stage before turning them into millet flour. You can also get quinoa and buckwheat flakes which I’ll be experimenting with soon. If you can’t find the flakes, substitute with another light flour such as rice flour (GF) or wholewheat flour 🙂 I hope that’s helpful 🙂

      Reply
  • Sophie33 27th February 2015 at 18:20

    A georgous lovely Gf banana bread,..Another must make,…Ooh yes! Yummmm! ?

    Reply
    • Life Diet Health 27th February 2015 at 19:46

      Thank you Sophie! I’ve just sent hubby out for more bananas and porridge oats so I can make another loaf! 🙂 Enjoy!

      Reply
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