Banana bread: glutenfree and sugarfree
Not so long ago I was traveling to Norway with Lianne from Focus on Foodies… Yes, you guessed correctly; we were traveling to Stavanger in Norway, where I am sure you’ve heard enough of by now.. Lianne eats sugar, dairy and glutenfree. Not because it is fashionable but because she has to. She gets sick if she doesn’t. When we were in Norway I was still smack in the middle of our whole30 so we had a lot to talk about. Mainly also because I find things like that utterly fascinating. It’s so different when you’re just doing it for ‘fun’ for a month and to see how your body reacts to no sugar and no gluten but it becomes a different story when you have no choice.
Can you imagine? Never being able to sink your teeth into a crusty bread or heck a not so crusty cupcake.
I asked Lianne is she was willing to write a guestblog for me when we are in far away places and she said yes, but would I also want to write one for her?
Of course I said yes but than realised I would need to make it good for her and for her blog, so sugarless ,dairy less and glutenfree…. I had some overripe bananas so I wanted to do a banana cake. Sadly the first attempt failed and it was way too dry. So back to the recipe writing board (well I do have a recipe writing notebook, does that count?) and after some scratching and calculating I ended up with this delicious recipe. It tastes pretty good, despite all the things I left out!
Essential in this recipe is that you do use really ripe bananas. Don’t make the mistake of going into the store and buying regular ripe bananas. They need to really be overripe. Like almost brownish and in a state you might want to toss them out otherwise. For eating a banana I prefer to eat it just yellow. I hate eating them when they have brown specks. It becomes too mushy for my taste, but that is perfect for baking with them!
- 150 gr almond flour
- 150 gr buckwheat
- 2 tsp baking powder
- 1 tsp baking soda
- 30 gr cacao powder
- 2 tsp cinnamon
- 2 eggs
- 400 gram of pureed banana about 4 bananas
- 80 ml coconut oil
- 180 ml coconut milk
- 1 tsp vanilla extract
- 75 gr raisins
- handful frozen or fresh raspberries and blue berries
Preheat the oven to 180 C.
Add the dry ingredients (almond flour, buckwheat, baking soda, cacao, baking powder, cinnamon) for the cake into a bowl and mix everything well.
Puree the bananas in a large bowl and add the rest of the wet ingredients to it. Leave the raisins and the other fruit out of it for now. Stir everything together well with a spoon or wooden spoon.
Add the banana mixture with the dry ingredients and again mix well, You will now have a fairly firm dough mix.
Fold the raisins and the berries through it at the last moment and put everything into a well oil baking tin or cover the bottom of the tin with baking paper. I opted for a square shape this time but you can use whatever shape you have.
Put into the oven and bake for about 30-35 minutes in the preheated oven. Check after 35 minutes with a wooden skewer to see if the cake is cooked. If it comes out dry the cake is done.
Leave to cool completely before cutting
the cake will keep quite well in the fridge for a couple of days and in fact will only taste better!