Oi, listen up! The banana bread you order off a cafe menu that you think is the healthy breakfast option is just glorified cake. It’s packed full of refined white flour and cupfuls of sugar. My version is gluten free, refined sugar free and full of healthy fats.
And as much as I cringe at the sound of the word ‘moist’ it really is the best way to describe my version of this popular cafe menu item. The secret to the moist texture lies in the addition of yoghurt.
Gluten-Free Banana Bread
300g full-fat natural yoghurt
1 teaspoon of bicarbonate of soda
70g butter, melted
2 tablespoons rice malt syrup or raw honey
2 large overripe bananas, peeled and mashed
1 egg, lightly beaten
1 cup almond meal
¾ cup buckwheat or arrowroot flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
pinch of salt
½ cup of chopped pecans, optional
pepitas, pecans or extra banana, to decorate
1. Preheat oven to 180°C/320°F. Grease and line a standard loaf tin.
2. Combine yoghurt and bicarb in a small bowl and set aside for 5 minutes.
3. Meanwhile, melt butter and syrup in a small saucepan until well combined. Cool slightly. Add to yoghurt with bananas and egg. Stir to combine well.
4. In a seperate bowl combine almond meal, flour, baking powder, cinnamon salt and pecans. Gently fold in wet ingredients.
5. Transfer mixture into prepared loaf tin. Top with pepitas, pecans or extra banana slices. Bake for 45-50 minutes, or until the centre of loaf is springy to touch.
6. Cool on a wire rack for at least 5 minutes before removing from tin.