This recipe came to me in the best kind of way - from one of my closest friends and confidants, Gillian Roy. In a recipe passed on from a friend, every loving stroke of the spoon, sure fold of the pastry, and lively pinch of salt is shared between them so that their bond becomes stronger. For a brief moment, they share a process, a technique, and then an enjoyment of taste only possible through that very recipe, and that makes for the strongest of friendships. Every person has their own flavour, but its the same ingredients that make two friends close and understand each other. These are the fundamentals of good friendships, and of good recipes.
Here I have added my own je ne sais quoi with a 1/4 teaspoon of nutmeg. A great tip from Gill was to put the over-ripe bananas in the freezer for a few hours until frozen, then thaw them out before use. They get soggy, juicy, and delicious this way. Gluten free, low sugar, low fat, same great taste... Banana bread just got better.
Gill's Gluten Free Banana Bread
Wet stuff together:
- 3 large bananas (blackened, over-ripe, thawed from frozen)
- 450g apple sauce
- 1 tsp vanilla
- 2 large eggs beaten
- 3 Tblsp brown sugar (could add maple syrup instead, then reduce apple sauce)
- 3 Tblsp melted butter
Dry stuff together:
- 1 1/2 cups rice flour
- 1 tsp baking soda
- 1/4 tsp nutmeg
- pinch of salt
Fun stuff:
- roughly chopped walnuts (1/2 cup or to taste)
- raisins/sultanas (1/2 cup or to taste)
Combine all the "stuff" then place in a loaf pan greased with olive oil. Place whole walnuts in a line in the centre of the loaf to make it look pretty.
Bake at 375F/180C for approx. 1 hour, checking the loaf centre with a toothpick to see when done as every oven has a mind of its own.
Enjoy with chai tea or chai tea latte.
A banana bag is all the rage, and has just enough room to fit a slice of cake!
Here I have added my own je ne sais quoi with a 1/4 teaspoon of nutmeg. A great tip from Gill was to put the over-ripe bananas in the freezer for a few hours until frozen, then thaw them out before use. They get soggy, juicy, and delicious this way. Gluten free, low sugar, low fat, same great taste... Banana bread just got better.
Gill's Gluten Free Banana Bread
Wet stuff together:
- 3 large bananas (blackened, over-ripe, thawed from frozen)
- 450g apple sauce
- 1 tsp vanilla
- 2 large eggs beaten
- 3 Tblsp brown sugar (could add maple syrup instead, then reduce apple sauce)
- 3 Tblsp melted butter
Dry stuff together:
- 1 1/2 cups rice flour
- 1 tsp baking soda
- 1/4 tsp nutmeg
- pinch of salt
Fun stuff:
- roughly chopped walnuts (1/2 cup or to taste)
- raisins/sultanas (1/2 cup or to taste)
Combine all the "stuff" then place in a loaf pan greased with olive oil. Place whole walnuts in a line in the centre of the loaf to make it look pretty.
Bake at 375F/180C for approx. 1 hour, checking the loaf centre with a toothpick to see when done as every oven has a mind of its own.
Enjoy with chai tea or chai tea latte.
A banana bag is all the rage, and has just enough room to fit a slice of cake!
I've been searching for a gluten-free and low-fat recipe and came across your blog! I can't wait to try out this recipe. I love g-free banana bread with soy chai latte too and your photo of the banana bag was hilarious. Great blog!
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