Confession: I am a banana bread fiend. I don’t know whether it’s socially acceptable to eat a whole loaf in less than 48 hours, but when it’s this moist and this delicious there really isn’t a lot I can do about it. This sweet bread is gluten-free as I’ve used brown rice flour instead of your typical white flour. It’s easy to get hold of – you can find it here and here.
Luckily, this one is also refined sugar-free and packed with delicious, wholesome ingredients like bananas, oats and almonds. So a slice, or three, can be looked upon lightly (as part of a healthy lifestyle of course!) You can make this on a Sunday and take slices to work for breakfast for the whole week!
200g brown rice flour
200g coconut oil or butter
1 tsp vanilla essence or paste
Chopped almonds for topping
Just throw everything in together and blitz! Pour into a loaf tin that’s been lined with baking paper or foil and bake at 180 for 50 minutes. leave to cool for one hour before slicing: that is very important!!