RISE AND SHINE
We call this our miracle banana bread. There’s no refined sugar, dairy or gluten, making for a healthier grab-and-go breakfast
GLUTEN-FREE BANANA BREAD SERVINGS: 12
180g (1 cup) brown rice flour 130g (1 cup) sweet potato flour or gluten-free plain flour 70g (1/2 cup) millet flour
1 tbsp gluten-free baking powder
1 tsp ground cinnamon
1/2 tsp bicarbonate of soda 65g (1/3 cup) coconut or rapadura sugar
400g mashed ripe banana (2-3 bananas), plus extra sliced banana, to decorate
3 eggs, lightly whisked 185ml (3/4 cup) soy or almond milk 60ml (1/4 cup) canola oil Blueberries, to serve Maple syrup, to serve
METHOD 1.
Preheat the oven to 170C/150C fan forced. Grease a 7cm-deep, 10.5 x 21cm (base measurement) loaf pan. Line the base and sides with baking paper, allowing the long sides to overhang.
2.
Sift the flours, baking powder, cinnamon and bicarb into a large bowl. Stir in sugar.
3.
Make a well in the centre. Add banana, eggs, milk and oil. Stir until mixture is just combined. Spoon into prepared pan and smooth the surface. Decorate with extra sliced banana. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan.
4.
Cut into slices and serve with blueberries and a drizzle of maple syrup.