Banana Nut Slices

In Bake, Breakfast, Gluten-free on January 3, 2015 at 1:53 am

Mash 2 ripe bananas with 3 tablespoons of almond nut butter (or peanut butter, if you are allowed legumes). Add 1 cup almond milk (or regular milk, if you can take dairy) and 2 tablespoons of sunflower or safflower oil. Blend well and set aside.

In another container, whisk together:

  • 1 cup rice flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 2 teaspoons baking powder
  • 5 tablespoons cocoa powder
  • 3 tablespoons coconut sugar
  • 2 tablespoons mascovado sugar
  • 1/4 cup ground nut of your choice (I used hazelnuts for this)
  • 1/8 cup dark cocoa chips
  • pinch of salt

Pour the mashed bananas into the bowl with the dry ingredients. Blend well and set aside.

Using a separate bowl, beat an egg white with a teaspoon of cream of tartar. Stop when you achieve a soft peak.

Fold the egg whites into the banana batter till smooth.

Pour in a lined and greased loaf tin.

Bake in a preheated oven for 40 to 45 minutes at 150ºC (or till it passes the toothpick test).



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