Holiday Banana Loaf

In Bake, Gluten-free, Oven on October 26, 2015 at 4:40 am

So blessed to have the kindest, most resourceful husband ever. Knowing that I haven’t been well enough to bake anything, he went through my recipes and made a loaf of Holiday Banana Goodness yesterday with stuff from our small pantry (because what could be better than cooking awesome food on a budget?). I normally despise raisins, but love them in this loaf. It was a bit charred on top, but I liked it. He also put some pumpkin seeds on it, which I think is creative (you don’t have to do this bit—you can sprinkle yours with muesli, granola, crushed walnuts or whatever strikes your fancy).


Combine the following dry ingredients:

  • 1 cup of rice flour
  • ¾ cup of potato starch
  • ¼ cup of cassava starch
  • ½ cup of coconut sugar
  • 1½ teaspoon of baking powder
  • 1 tablespoon of coffee powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon of salt
    Include the following wet ingredients:

  • 2 tablespoons of coconut oil
  • 1 tablespoon of butter
  • 113g of unsweetened apple sauce
  • ¼ cup of water
  • 2 mashed bananas
    Blend everything well then add:

  • ½ cup raisins
  • ½ cup walnuts
  • ½ cup of chocolate chips
    Fold in 2 egg whites beaten to a stiff peak. Pour in a greased and lined loaf tin, top with either muesli, crushed walnuts, pumpkin seeds, whathaveyou, and bake at 180ºC for 30 to 35 minutes.

    Eat with a scoop of dairy-free, gluten-free chocolate gelato from Gelatissimo™, and/or a dollop of cashew nutbutter in vanilla chai from Made by Max™.


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