Not sure if gluten free is as big a thing over where you live, as it is here. Initially I thought it was total nonsense to skip the gluten but after doing a couple of whole30’s and noticing the effect of gluten on my stomach I am starting to wonder if there is maybe something to be said for eating gluten free. I’m not very strict. If I eat out or am with friends and there are no gluten free options available I’ll eat whatever is there. That works for me. Of course I am just a little bit sensitive to gluten and can survive the occasional slice of toast.
It’s funny too; when I did my first whole30, which must have been about 5 years ago, the thought of never eating bread again filled me with dread. I could literally not imagine going without the crusty bread I so love. And I still love it. But I have found that I do better without. My stomach is less bloated (a lot less) and I lose weight easily when not eating too many gluten. So I skip most of it. Some people say it’s a fad and one of those hypes that will pass over time, but you might be surprised to find that gluten free is a thing to stay. We will see. In the meantime there is not need to feel deprived of anything if you’re skipping the glutes… 😉 Try this delicious cake by Hemsley + Hemsley and you’ll love it!
Make sure you use bananas that are really ripe as that is the key here.
Gluten free banana cake
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 minutes
- 300 gr (about 3 pieces) ripe bananas
- 30 gr butter or coconut oil, melted
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 3 large eggs
- 3 tbsp cacao nibs
- 1/2 tsp baking soda
- 1 tbsp lemon juice
- 220 gr almond flour (roughly 2 cups and a bit)
- 30 gr psyllium husks
- 1 tbsp flax seeds, whole
- almond slivers to sprinkle
- pinch of salt
- Preheat the oven to 170˚C and cover a baking tin with baking paper.
- Mush the bananas and add the butter, vanilla, cinnamon, eggs, baking soda, lemon juice, cacao nibs and a pinch of salt. Whisk it all together well.
- Mix the almond flour with the psyllium husks and the flax seed and add to the mix.
- The batter will be very firm when you put it into the baking tin. Press down if you need to and sprinkle with almond shavings.
- Place in the oven for about 50-60 minutes or until golden and cooked.
- You can easily keep this bread in the freezer. I like to slice it up and keep it in little bags with two slices each. Serve with some lightly salted butter.