Gluten free banana bread

Gluten free banana bread

This gluten free banana bread is super easy to make and can be amended to suit your diet. So if you are vegan, swap the eggs for soaked chia or psyllium husks.

Today when I made this banana bread, I had only half the rice flour left (yeah good planning), instead I made it the quantity required with gram (chickpea) flour.

Ingredients list

  • 280g rice flour
  • 1 tbsp raw honey / maple syrup / sweet freedom (can replace with Stevia or Xylitol for Candida free)
  • 71g white quinoa (soaked overnight, you can boil if you are pushed for time)
    1 pkt baking powder
    125g Olive oil margarine / olive oil / coconut oil / butter
    2 eggs*

2 very large ripe bananas – mashed (use Sweet potato for candida free)

*options

1 egg = 1 tablespoon of flax meal or chia + 3 tablespoons water
1 egg = 3 tablespoons nut butter
1 egg = 1 teaspoon psyllium seed husk + 1/4 cup water (let it stand for 5 minutes; use = binding and moisture)
Gluten free banana bread 2

Directions for your gluten free banana bread

  1. Pre-heat over to 180
  2. Place rice flour, quinoa and baking powder in a bowl and mix well
  3. Rub in margarine / butter or oil, until it is like fine breadcrumbs
  4. Add honey / maple syrup
  5. Mix in beaten eggs
  6. Add in banana little by little until you get dropping consistency
  7. Put into a greased bread tin
  8.  Cook for approx. 40 minutes or until your knife comes out clean

Other options to made your gluten free banana bread yummy

  • Cinnamon
  • Raw chocolate
  • Chopped up dates (do not use if you want to be candida free)
  • Goji berries (do not use if you don’t eat nightshades)
  • Nuts (obviously do not use if you have a nut allergy)

Basically, add in other stuff that you fancy.

JMAdmin

Writer, author, book coach, conscious woman and mum to three beautiful dogs. Living in the hills in Spain watching the world from a distance and drinking tea are just a part of what I fill my days with. That is when I am not writing or walking said dogs.

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MC Simon - June 22, 2016

It looks so yummy!!! There are 4 months since I became vegetarian. 🙂
I definitely must try it. Thanks for sharing your recipe, Jacqui!

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