For this week, I decided to share the recipe to a gluten free banana bread I sort of created. I have made it A LOT since I first tried making it, and oh my… my friends and family keep asking for more!
As I was making it last week, I posted an Instagram photo (if you’re not following me, you should because I am posting some of the food I eat during the week and a few cooking tips!) of it and asked if you would like to have the recipe. I’ve received quite a few messages from you so I thought I would share the recipe of to the banana bread this week.
I am actually bringing it for a brunch tomorrow just because French brunches mostly include gluten: imagine baguette, croissants, chocolate croissants, crepes, etc. Not only am I making it just so I can eat something, but also because there will be babies and young children at the brunch so I think this banana bread is something they can eat easily.
- 3 ripe bananas (4 if you want one to decorate the bread)
- 2 eggs
- 1 cup of sugar (150g)
- 1/2 cup of rice flour (65g)
- 1/2 cup of buckwheat flour (65g)
- 1/2 cup of almond meal (65g)
- 1/2 cup of vegetable oil: I’ve also used olive oil and coconut oil and it works perfectly (100g)
- 1/4 cup of milk: you can use almond milk too (60g)
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla
- Options: crushed walnuts or chocolate chips
Preheat your oven at 325° Fahrenheit (160° Celsius).
Mix together the sugar, oil, eggs, milk, vanilla and mashed bananas.
Then add the baking soda, rice flour, almond meal and buckwheat flour and combine well.
Optional: Add the walnuts and/or chocolate chips and mix.
Grease your pan and add the mixture. Cook for 1 hour and 20min.
BON APPÉTIT! ❤