One of the easiest tea-time treats to bake must be this gluten-free banana bread. I have been making this recipe over and over for a few years now. So it is thoroughly tested! Let me show you step-by-step how to make this banana bread!
In our household, we try to cut back on carbs and wheat. That means searching for substitutes when you’d like to bake something. Now, not all bakes can be transformed to wheat-free or gluten-free versions, but this banana bread can easily be made using alternatives. In this case, I am using a combination of buckwheat flour and ground almonds.
You can use shop bought ground almonds or use whole almonds (with or without their skins) and ground them yourself. I can easier get hold of whole almonds, so I use these. Make sure that they are unsalted and raw!
When reducing the amount of carbs, using a substitute for refined sugar is very important. Instead of sugar, I add chopped dates to the banana bread to sweeten it a little. The bananas themselves add sweetness as well. Depending on the chocolate and dried fruits you use, you can make this cake completely free from refined sugar as well.
Finally, the key to a tasteful banana bread is to use very ripe bananas! They can even be riper than the ones shown here.
When baking, I am usually very organised and I prepare my ingredients in different bowls. All ready for use!
I start by putting the ingredients for the filling into a small bowl which I set aside for later use.
I measure the dry ingredients using a kitchen scale and I put them in another bowl.
Making the mixture
I will guide you through the process using step-by-step photos:
1. Combine the bananas, dates and vegetable oil in a large mixing bowl. Do not add the eggs yet!
2. Use a stick blender to mix the bananas, dates and oil into a smooth paste
3. Change to an electric whisk and add the eggs one by one, mixing between adding
4. When all eggs are in, continue mixing for another minute or so. This will add some air to your banana bread
5. Add the dry ingredients by using the electric whisk on a low speed until just combined
6. Use a spatula to fold in the ingredients for the filling
7. Line a loaf tin with baking parchment. I use clothes pegs to keep the parchment in place while adding the mixture to the tin
8. Top with a few nuts for decoration if you like and put the tin in a pre-heated oven
Nobody likes to eat a partially uncooked banana bread so it’s important that you check whether it is completely cooked or not. After a baking time of 45 minutes, put a wooden skewer into the centre of the bread, leave it for a few seconds and pull it out again. If the skewer comes out completely clean, our cake is done. If not, put it back in the oven for a few minutes and check again. Remember that every oven is different so the baking time given here might be adjusted.
When your banana bread is cooked completely, take it out of the oven and leave to cool in the tin for about 10 minutes. Then transfer your cake to a wire rack and remove the baking parchment. Leave to cool completely.
Then… take a slice and enjoy!
I really hope you give this recipe a try and enjoy it! Please let me know in the comments what you think of it! I would love to hear!