BREAKING THE MOULD
IT’S A MIRACLE THAT’S LIGHT AND MOIST WITH NO DAIRY, GLUTEN OR REFINED SUGAR – SO TUCK RIGHT IN
We call this our miracle banana bread. There’s no refined sugar, dairy or gluten, but it’s light, moist and packed with banana.
GLUTEN-FREE BANANA BREAD
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 sugar 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 milk or almond milk 60ml (1⁄4 cup) canola oil Blueberries, to serve
Maple syrup, to serve
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.
Sift the flours, baking powder, cinnamon and bicarb into a large bowl. Stir in sugar.
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.
Cut into slices and serve with blueberries and a drizzle of maple syrup.