What’s better than a delicious slice of cake mid-afternoon? I’m all about the little winter treats, that help to make the cold outside seem a little bit better. Trudging around with my big boots, hat and scarf on, I find myself dreaming of sitting cosy by the Christmas Tree. With the fairy lights on and the room aglow. Big fluffy socks on my feet and a warm coffee in my hand, with a big slice of cake to have on the side. And this cinnamon spiced pear cake is exactly what I find myself craving.
Free from gluten, egg, dairy and all the other major allergens; this banana bread is definitely one of my favourite snacks. This was one of the first recipes I concocted after I received my diagnosis. And my main focus was on making it allergy friendly. I was fed up with the bland, stodgy GF alternatives that were out there, loaded with what feels like a million ingredients. Or the strange baking rules that we have to follow – like adding this powder for elasticity and that complicated flour blend for moisture.
I really wanted to prove to myself that free from food can still taste delicious and that a gluten free recipe can be super simple to just whip up at home. And I finally think I’ve done this. The banana bread is fluffy, light, moist, full of flavour and is unbelievably easy to make!
This is now one of my favourite and easiest recipes that I have; not to mention one of the quickest, this banana bread can be in the oven in under 15 minutes! I’ve even made this in the morning before work. Honestly, nothing’s better than the warming smell of mixed spice first thing in the morning!
The bananas are the key ingredients here. They – along with the coconut oil – act as a butter replacement. The combination of the two help to add moistness to the bake that you really can’t do without! I’ve found the riper (or browner) your bananas are the better. Overripe bananas are not only a lot easier to mash but they are also a lot sweeter and really do make a big difference to the flavour of the banana bread. But if you prefer things a little less sweet just cut down the amount of sugar or use your ‘nanas a little riper – it’s all about what works for you!
I’ve used coconut sugar in this bake. It’s one of my favourite sugars to use. And has a delicious caramel flavour which is perfect when paired with banana. But I know it can be tricky to find at times so a great alternative is light brown sugar. Although, if you do use light brown sugar it is worth mentioning that it is a little sweeter so you’ll need to use around a teaspoon less than the recipe asks for.
I don’t usually use baking powder in my recipes. But I’ve found that buckwheat flour is very dense and needs a bit of a helping hand to rise. Especially when paired with other heavy ingredients such as banana. Although, even with the added baking powder I have to admit, this is quite a flat bake. So please don’t get too disheartened if the loaf isn’t as big as you expected. I promise the flavours are all there and you know what they say… sometimes the best things come in small packages!
This is honestly one of my favourite recipes and I love having this is my cupboard for a quick snack. With a bit of butter spread on top or enjoyed a little more indulgently with thick yogurt and a blob of puree. It makes a great breakfast, pudding, or anytime of the day snack.
Store wrapped in foil or an air tight container for 2-3 days.
Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!
Have something to say? Just sprinkle your thoughts and let me know what’s on your mind…
If you don’t know by now, I absolutely love baking. There’s something about throwing a bunch of simple ingredients together, and making something completely delicious that I just love. There really is nothing better than people taking a bite, and making that irresistible “mmmmm…’ sound. That’s always a sign of a good creation.
Another thing that I love is just how diverse cakes are. There are so many flavour combinations and possibilities. Some like to keep it simple, others go as wacky as they can. I’ve seen ice cream plonked on quadruple chocolate cake, candyfloss frosting, and all manner of strange and bizarre creations
Shortbread has to be my all-time favourite biscuit. I always remember getting a pack of biscuits and consuming nearly every last crumb in one sitting. Even the big family packs; I just had to try one of each pattern, maybe twice before I was satisfied. And of course, it wasn’t right unless it was accompanied by a cup of steaming hot, frothy milk with a dollop of brown sugar to sweeten it up.
This was the perfect way to warm me up when I came in from the chill of winter, and always made me feel comfy and cosy. Because I ate so much shortbread, I became quite the expert on what makes the perfect biscuit. So many were too crumbly, or too bland, and honestly just not very nice. It should be light, buttery, and have an extra special crunch.