Recipes

Sticky Wheat-free Banana Bread

A common misconception is that ‘wheat-free’ is the same as ‘gluten-free’, however they are very different. A wheat-free food may still contain gluten from rye or barley, people who are coeliac or gluten-free avoid  gluten-free foods which don’t contain the protein gluten at all, which is found in the grains wheat, rye and barley. For this reason, all gluten-free foods are also wheat-free.

I created this recipe for my dad who is intolerant to wheat, this means he can eat foods such as spelt or rye that have gluten as long as no wheat is present. In this Sticky Banana Bread I use spelt flour, it has a different molecular structure compared to the gluten in modern wheat. Spelt is also higher in fibre than wheat, which means it’s easier to digest too, for more information there’s a good article here.

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This banana bread was inspired by the pictures I have recently seen all over the internet, I wanted my dad to be able to experience a deliciously moist banana bread along with everyone else, so with a little research, inspiration from https://hannahandfitness.com/ and some rummaging through the baking cupboard this recipe was founded.

 

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All the ingredients!

 

You'll need:
  • 3 large bananas
  • 100ml almond milk
  • 2 eggs
  • 85g honey (or 5tbsp) – raw is the best to use
  • 100g maple syrup (or 8tbsp)
  • 1 1/2 tsp cinnamon
  • 100g oats (gluten free)
  • 150g spelt flour
  • 1tsp baking powder (gluten free)
  • 50g melted coconut oil (8tbsp)
  • Half a banana for decoration (optional)
  • A handful of blueberries to decorate (optional)
Method:
  1. Line a large loaf tin and pre-heat the oven to 160°c/320°F/gas mark 3
  2. In a large bowl mash the 3 bananas, crack in the two eggs and pour in the milk to form a lumpy liquid mixture.
  3. Add in the honey, maple syrup and cinnamon and stir thoroughly.
  4. In a food processor, add the oats and grind to a flour like consistency.
  5. Stir in the oat and spelt flour, followed by the baking powder.
  6. Finally add in the coconut oil, it tends to harden when left in a cold mixture for a while so it’s best to add this last.
  7. Dollop into your lined baking tray and top with blueberries and banana slices if you like, place in the oven for around 70-75 minutes. it will be golden on top and slightly sticky if you place a skewer through the middle.
  8. Turn out onto a cooling rack.

 

 

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I love mine served warm with Alpro coconut ice-cream or yoghurt and a drizzle of peanut butter!

 

 

This recipe is really easy to make, it uses up old bananas in a delicious way and it’s a cake that all of my family love, which is quite rare! It’s also one of my favourite things to bake, the mixture tastes amazing and once it’s cooking in the oven the whole room becomes filled with the smell of cinnamon, which I love! You could use normal all-purpose flour or wholemeal flour instead of spelt if you prefer as well. Why not mix the flavour combinations? Try dark chocolate chips, desiccated coconut, stirring blueberries into the mixture or raisins would work well too!

Thank you for reading my courgetti blog! If you have a go at this recipe or any others, tag me on Instagram @laura_elfes twitter @courgettiblog or facebook @courgettiblog

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