Nathalie Sader
Aug 19, 20162 min
This banana bread will not last for long in your household! It has the perfect balance of sweet and good fats, it is deliciously spongy and moist with a spicy fragrance.
It is gluten, dairy and fructose free!
Servings: 12
Preparation time: 25 mns
Baking time: 40 mns
Total time: 65 mns
Ingredients:
1 cup brown rice flour
1/2 cup buckwheat flour
1/2 cup tapioca flour
1/2 cup carob powder
3 bananas or 1 cup of liquid bananas
1/4 cup of melted coconut oil
1/2 cup coconut milk
1/2 cup brown rice syrup
1 tsp liquid stevia
1 tsp cinnamon
pinch of nutmeg
1/2 tsp guar gum
2 tsp baking powder
Guidance:
In a medium mixing bowl, add all the flours, carob powder, guar gum and whisk until al the ingredients are well incorporated.
On a low heat, melt approximately 3 tbsp of coconut oil, do not over heat. you should end up with 1/4 cup of melted coconut oil.
Mash 3 bananas or more with a fork until you get 1 cup of liquid bananas.
In another medium mixing bow, stir together: coconut oil. mashed bananas, brown rice syrup, coconut milk (should not be cold, if cold, heat to room temperature before adding to the rest of the ingredients) and stevia. Mix well.
Pour the wet mixture over the dry one and mix with an electrical whisk until well incorporated.
Add baking powder and mix Briefly.
The batter should look thick and sticky.
Grease a bread pan with coconut oil.
POur the batter onto the bread pan, using a spoon or spatula. Try not to over pat the batter.
Sprinkle the top of the batter with the mixture of 1 tbsp coconut sugar and 1/2 tsp cinnamon powder.
Let it rest for 15 mns.
Preheat oven, setting the temperature to 350F.
Bake for 40 mns.
Take it out of the oven. Let it cool on a rack before you cut and serve.
Enjoy with your favorite tea or hot chocolate. Yum!