Gluten Free and Dairy Free Banana Bread

I didn’t have banana bread until I moved to Canada, it’s really popular here! But I love it and I no longer throw away browning or bruised bananas because that is when they are perfect for baking with!

If you don’t feel like cooking then chop your bananas into chunks, put in a zip lock and pop in the freezer! Then when you are craving a bit of ice cream simply blend the Frozen banana with what ever you flavor you like, caramel sauce, chocolate chips, frozen mango or just the banana! and that’s it, you will have really creamy soft serve ice cream that is healthy!

This banana bread was amazing! lovely and moist, the cinnamon and walnuts give it a nice warm spice! You can have it as a snack or for breakfast. we went on a kayak trip and a slice of this really kept me going.

Bananas are great for lowering blood pressure, reducing depression and cancer prevention. They are also high in potassium, B6, Fiber and vitamin C. Walnuts contain the most vitamins, antioxidants and minerals of all nuts and can help reduce your chances of stroke, heart disease and cancer.  Cinnamon is a little power house which reduces pain, inflammation and has been linked to helping lots of conditions and Hemp protein contains all of the amino acids our body’s can’t produce. So now you can enjoy this very tasty treat knowing that it also has lots of benefits!

Ingredients:

  • 1/4 cup of white rice flour
  • 1 1/3 cups of potato starch
  • 1 tablespoon + 1 teaspoon of Xanthium gum
  • 3 1/2 table spoons of Hemp protein (good for endo)
  • 1/2 teaspoon of cinnamon
  • 3/4 cups of dairy free butter
  • 1 cup of sugar
  • 1 egg
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 cup of mashed bananas
  • 2 tablespoons of plain coconut yogurt
  • 3/4 cup of chopped walnuts

Chocolate topping:

  • 1/4 cup of coconut oil melted
  • 1/2 plus 1 tablespoon of cocoa powder
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of coconut milk powder

Directions:

Preheat your oven to 350° and grease a loaf tin approx 8″x 4″x 3″ (but what ever size you have will work just fill it 3/4 of the way). Cream together the sugar and butter until fluffy, then add your egg and continue to whisk. In a seperate bowl add all of the dry ingredients together then slowly add into your wet ingredients and stir until just combined. Add in the mashed banana and yogurt, then fold in the chopped walnuts.

Pour the batter into your loaf tin and bake for 55 mins or until a skewer comes out clean then place on a cooling rack. Put your coconut oil in a bowl and microwave this will take around 1 min but cook until it is liquid, stir in 1/4 cup of agave syrup, the coconut milk powder vanilla extract and the cocoa powder. Stir for a few mins until it is nice and thick and free of lumps, place in the fridge for 5 mins to firm it up slightly. When the banana bread is completely cooled spread chocolate topping onto it and serve. Keep wrapped in cling film and it will last for around 3 days.

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