Banana bread is one of those foods that, when you get a craving for it, nothing else will do. This recipe is a hearty and sweet addition alongside your coffee on cold mornings, warming you up with its aromas of cinnamon spice and maple syrup.
This banana bread is free from refined sugars and contains probiotic yoghurt, buckwheat flour and almond meal as key ingredients. With the benefit of being gluten free for those with coeliac disease or a gluten sensitivity, it packs a nutritional punch with fibre and protein for a healthy twist.
Gluten Free Banana Bread
Ingredients
- 3 bananas cavendish, over ripe (see note for size variations)
- ¾ cup Greek yoghurt plain, organic
- 2 tbsp maple syrup
- 2 eggs
- 1 tsp vanilla extract 100%
- 1 ½ cups buckwheat flour
- ¾ cup almond meal
- 1 tsp baking powder
- 1 tsp cinnamon
- pinch salt
Instructions
- Preheat a fan forced oven to 190°C.
- Mash the bananas in a bowl and stir in wet ingredients with a fork.
- In a separate bowl, mix together the dry ingredients, making sure to sift the flour for extra fluffiness. Gradually stir in wet ingredients and continue to mix until well blended.
- Scoop the mixture into a greased or lined loaf pan.
- Bake for approximately 55 minutes or until ready. A knife should come out clean when poked into the centre of the banana bread.
- Let cool before serving and enjoy!
Notes
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