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.
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|Prep Time||10 Minutes|
|Cook Time||1 Hour|
- 100 grams Coconut Oil melted, at room temperature
- 80 grams Coconut Sugar
- 25 grams Chia Seeds
- 150 grams Buckwheat Flour
- 3 Very Ripe Bananas mashed
- 3 TBSP Coconut Milk
- 2.5 TSP Mixed Spice
- 2 TSP Baking Powder Gluten Free if necessary
- Pinch Fine Sea Salt
- Pre heat the oven to 160*C Fan / 180*C / 350*F / Gas Mark 4. Line a 1kg baking tin with parchment paper and set aside.
- Beat the Coconut Oil and Sugar together in a mixing bowl until creamy, and well mixed
- Gradually add the other ingredients to the mixture, stirring until fully combined.
- Transfer the mixture into your pre-lined tin.
- Bake in the centre of the oven for 45 mins - 1 hour. After this time, check the cake is cooked through by inserting a skewer into the centre of loaf. If this comes out clean, remove the cake from the oven. If not, put back in the oven, checking every 5 minutes.
- Once cooked, take out the oven. Leave the loaf in the baking tin for around 5 minutes, before removing onto a wire rack to cool.
- Once cool, wrap in foil and keep in an air tight container for 2 - 3 days.