Banana Bread. Everyone loves it, right.
I choose to add the recipe in this section,
just because it is called "bread". I actually don't know why it is called bread.
A lot of cakes have this shape and are not named "bread".
Lemon bread, chocolate bread,...never heard of that, haha.
My partner actually has a explanation for that. And he maybe could be right.
He thinks, one day, someone just had banana and old bread left.
Maybe during war times. And all they did was bringing this 2 ingredients
together, bake it again,... and here we go,... banana bread.
Sounds actually good to me.
But it sure is a cake. Great for the afternoon tea/coffee.
Or actually, for breakfast! I mean,... why not! :-)
And it is perfect for using really ripe bananas you don't want to eat anymore.
That is what made me create this recipe.
I had this big banana in my fridge for a while.
And it turned darker and softer with each day. I don't like to eat such bananas.
So I thought,... banana bread it is!
The good thing about such bananas is, that they are pretty sweet.
And that means, I can use far less added sugar. Perfect.
And I gave it a tiny little twist. I added raisins. And I used hazelnut meal.
I think hazelnut just works great with banana. Nice combo.
I also kept it very simple (as usual).
The result is a delicious, moist and really soft gluten free banana bread.
From all my banana breads I baked over the years, this is by far the best.
And that is why I have to add the recipe to my page.
I am happy with this cake.
And for the first time I also topped the batter with fresh banana.
Jesus I love that,... this baked banana on top,... YES :-)
Lets get started....
For the batter you need:
185g pretty ripe banana (1 big one)
250ml plant based milk of your choice (I used Bonsoy milk)
1/2 tsp cinnamon
10g/2 tsp Vanilla sugar (I used a homemade version)
100g white rice flour (organic)
100g Millet flour (organic)
50g hazelnut meal
10g Tapioca starch
10g golden flaxseed flour (or dark/brown)
15g baking powder
30g organic coconut sugar
approx. 1/4 tsp pink salt
25g raisins
plus one small banana - cut in half
Directions:
1. preheat oven to 180C
2. add the banana, milk, vanilla sugar and cinnamon
into a Nutribullet or other smoothie machine and process until smooth.
3. add all ingredients for the batter into a bowl and mix well and add into a bread loaf shape baking form.
Depends on your baking dish, add baking paper or spread with some oil of your choice to make it non stick.
4. top the batter with the 2 banana halves.
Put into the oven and bake for about 45minutes.
Make a wooden skewer test to make sure it is baked through.
If not, give it 5 more minutes and test again.
5. when done, remove from the oven and cool down complete.
ENJOY