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Banana bread

The AWW 'The Gluten-free Cookbook'
Photographer: Teny Aghamalian Stylist: Louise Bickle
Banana bread


Serving size: Serves 10 or more
Cooking time: More than 1 hour
Special options: Egg free, Gluten free
Course: Breakfast, Dessert, Finger food, Snacks
Favourite flavours: Cakes/baking

Banana bread
INGREDIENTS

This recipe is gluten-free, wheat-free, yeast-free, dairy-free and egg-free.

2 tablespoons desiccated coconut
1½ cups mashed overripe banana
1¼ cups (275g) firmly packed brown sugar
½ cup (125ml) vegetable oil
2 teaspoons gluten-free baking powder
1 teaspoon mixed spice
2½ cups (200g) desiccated coconut, extra
1 3/4 cups (225g) linseed, sunflower and almond meal

METHOD

Preheat oven to 180°C/160°C fan-forced. Grease 11cm x 21cm
loaf pan; coat base and sides with desiccated coconut. Shake out excess coconut.

Combine banana, sugar, oil, baking powder and spice in large bowl, stir in extra coconut and meal. Spread mixture into pan; smooth surface.

Bake bread about 55 minutes. Stand in pan 10 minutes; turn, top-side up, onto baking-paper-covered wire rack to cool.

Tips


You will need 3 large overripe bananas (690g) for this recipe. This banana bread is good sliced and toasted.

Storage


Banana bread can be stored in an airtight container in the refrigerator for up to 1 week.

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User comments
You can also grind your own LSA in a coffee grinder in a ratio of 3 (linseed or flax) is to 2 (sunflower) is to 1 (almond). Grinding it immediately keeps the oils fresh.
You could try coconut flour, my sister uses it frequently with much success.
Linseed, sunflower and almond meal is sold as a combined product. All three ingredients are ground to produce a very fine mix. It can be found at health food stores and is often called LSA. It's usually packaged in clear plastic bags similar to other dry baking goods such as brown sugar or oats. You could probably replace with straight almond meal. Don't think there are any other nut-free alternatives.
This recipe caught my attention as it is gluten-free, wheat-free, yeast-free, dairy-free and egg-free. Does anyone know if it's possible to make it nut-free as well ? Are there any suitable replacement for almond meal without compromising on the result ? Recipe does not state the proportion of linseed, sunflower and almond meal required other than 225 grams. Eager Baker

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