Banana breads are a great way to use up brown bananas left over in your fruit bowl. Frugal much?! Some recipes get you a rather cake-like banana bread that goes well with a cup of coffee as a sweet treat in the afternoon. Nothing wrong about that. But not this guy.
This guy is the spicy, fruity equivalent of a brioche, a sweetish bread that calls for a delicious spread. I made my own lactose-free cream cheese (‘recipe’ to come) and topped it with rhubarb compote, jam or maple syrup. Peanut butter is always a go, obviously!
Now, this recipe is partly based on almond meal, which can be an irritant for some. Start with half a slice to test your limits, so this low FODMAP recipe doesn’t cause you bother.
- 2 large banana
- 3 eggs
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 130g gf self-raising flour
- 160g almond meal
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
Pre-heat oven to 180°c. Mash bananas, add the eggs, vanilla extract, and maple syrup and mix in the dry ingredients. Pour mixture into a greased bread tin.
Bake for 40 minutes.
I sliced the bread once it cooled and froze, so as and when I crave banana bread, I simply have to toast a slice. Enjoy!