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This bread is better if you make one day ahead. It  brings more soft texture and flavour. 

Preparation, baking times: 55 minutes.

300 g  peeled over ripe banana or frozen banana
250 g gluten free self raising flour
100 g sugar or your choice  
60 ml – 70 ml  coconut oil or your choice
1fresh free range egg
1tbs organic apple cider vinegar
¼ tsp level ground Himalayan salt or your choice
¼ tsp level ground cinnamon

1. In a bowl combine the flour, cinnamon and salt. Set aside.

2. Place  banana into TM bowl and mash for 5 seconds, speed 5. 

 3. Scrape down sides of bowl and TM lid with spatula. Add the sugar, oil and egg. Beat for 5 seconds, speed5.

4. Place the flour into banana mixture. Mix for 15 seconds, speed3.

5. Spoon batter into prepared 22cmx12cm loaf pan. Bake in a preheated oven 180 Celsius  ( fan forced oven 170 Celsius ). 40 to 45 minutes or until a wooden tooth pick inserted near centre comes out clean.

6. Cool in a pan on a wire rack for 10 minutes. Remove loaf from the pan and cool 5 minutes on a wire rack. 
7. Wrap the loaf with baking paper then in aluminium foil. Store over night. 

*Do not keep in the refrigerator. 
 
Hints & Tips;

Keep over ripe bananas  in the freezer. They  can  be used many ways, such as banana bread, banana cake, smoothies, panna cotta,  banana pudding and summer time can eat it sliced and mix with morning cereal, quick fruit salad, mix with the yogurt or just slice them and eat as a snack. 
 
 
 

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