Gluten Free Banana Bread

What do I love more than bread?…..BANANA BREAD!!!  This recipe is pretty darn close in taste & texture to my original wheat-flour version; crumbly & light, whilst also moist & gungy. It is a taste of my childhood & comfort.

Ingredients

• 125g Melted organic salted butter (I prefer Yeo Valley)
• 4 Large Eggs (separated)
• 1/2 cup of Xylitol
• 1 tsp Vanilla Essence
• 2 very ripe medium bananas mashed (black skins all over)
• 1/2 tsp cinnamon
• 1 tsp Baking powder
• 80g Coconut flour
• 1 loaf tin (dims: 9cm x 15cm x 7cm. W x L x H)

Method

1. Preheat the oven to 175C or 350F
2. Completely line a small loaf tin with baking parchment.
3. Make an emulsion with the egg yolks & the melted butter; whisk the egg yolks on a high speed until they thicken slightly & look creamy. Add the butter 1dsp (10ml) at a time, whisking thoroughly so the butter is properly incorporated before adding any more. Keep adding the butter, after a while you should be able to add more of the butter at a time. Continue until all the butter is incorporated. (If you are unsure of what this should look like, have a look at my recipe for coconut flour scones as this uses the same techniques.)
4. Add the Xylitol & vanilla essence. Give it a good whisk as the xylitol takes a bit of time to dissolve.
5. Add half the bananas & whisk. Then add the rest of the bananas & stir in with a wooden spoon so there are some pieces of banana in the mix.
6. Sift the coconut flour, baking powder & cinnamon into the mixture. Stir in. Then set aside to let the flour expand
7. Whisk the egg whites on high until they are very stiff, as if you were making meringues.
8. Fold the egg whites into the banana mixture; Stir in 1 large spoon to loosen the mixture. At this stage don’t worry about knocking out the air. Then gently fold in the egg whites, one spoon at a time, being careful to preserve the air in the egg whites. It is best to use a large metal spoon. Keep going until all the whites are incorporated.
9. Gently pour the mixture into the baking tin.
10. Bake for 20 mins, then turn the tin around in the oven. Bake for another 20minutes. Check the bread with a metal skewer. If it is mainly coming out clean, then turn the oven off & leave the banana bread in the cooling oven for another 10 minutes.
11. Remove the bread from the tin & leave to cool on the cooling rack. When it is cool enough to handle, gently peel off the baking parchment & leave on the cooling rack until room temp.

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Recipe for Coconut Flour Scones

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As long as your eggs are fresh, this is an almost foolproof method.

Recipes

All recipes & food photographs are my own unless otherwise stated.