Each of us has some ripe banana in the fridge!
You know the banana bread? This is a bread made from a mixture of flour and ripe bananas; to me gives the impression of a plum cake that tends to be a bread. This bread is ideal for breakfast or snack, either alone or accompanied by anything you want; chocolate, honey, yogurt, jellies, fruit etc.
The preparation is obviously easy, as all my recipes; This recipe is gluten-free version for my gluten intolerance, but obviously the same recipe can be made with normal flour.
You serch for a bread tray and
turning on the oven to 180 degrees.
3 ripe bananas
100 grams of sugar cane Mascobado (normal or cane),
3 tablespoons of coconut oil (olive oil),
200gr of gluten free flour/plain,
110 g buckwheat flour/barley,
180 ml of almond milk/normal,
a sachet of baking powder.
In a bowl, mash the bananas with a fork and ad sugar, eggs, milk, vanilla extract, coconut oil and mix well. Then add the two types of flour, almonds and baking powder mixing not too long, from bottom to top.
Bake cake in a pan greased with butter and bake for about an hour. Do the toothpick test, if it comes out clean the bread is ready.
Serve cold or warm
Styling: a cup of tea, coffee or hot chocolate are welcome to enjoy the banana bread!
Secret: I used coconut oil in this recipe, gluten-free flour, natural sugar almond milk, all these elements make the banana bread lighter. In case you don’t have to house these ingredients you can safely use the alternatives that I’ve written.
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