Enriched with yoghurt, olive oil and warming spices of cardamom and cinnamon, this cute little not-too-sweet banana bread is a real quiet achiever. I’ve been making versions of this bread for a while, and have finally settled on this iteration, which I love for several reasons.
First of all, it uses FOUR bananas. I love this, because usually, when you have bananas to use up, there are a few, right? I’m always a little disheartened when recipes call for only one or two bananas…
Secondly, it’s gluten free but without losing a fabulous crumb and texture, and without using packet mix gluten free flour. You could probably substitute, but I love choosing different flours based on their nutritional prowess, and flavour profiles – it makes me feel like a legit baker 🙂
Next, it’s versatile and lovable! Mix up the spices, add some chocolate chunks, swap the nuts, make it into cupcakes instead, ice it with a delicious cream cheese icing, adjust the sweetness to your liking, and the list goes on. It’s family friendly, great in lunchboxes (omit or sway the walnuts if your school is nut free), with a cuppa, or slathered with your favourite topping – ricotta and peanut butter tested here so far with success.
And finally, it’s really easy to make, using one bowl and a blender – yeah! Try it out – I’d love to hear what you think.
Best Banana Bread (Gluten Free)
Makes one LARGE loaf
135g (1 cup) teff flour (or any combination of millet, quinoa, brown rice flours – note that the more rice flour you use the grainier the texture will be)
85g (1/2 cup) buckwheat flour
100g (2/3 cup) white rice flour
70g (1/2 cup) tapioca flour (or cornstarch or arrowroot)
35g – 70g (1/4 – 1/2 cup) …