I love baking, a glorious afternoon of baking, with a cup of tea, my faovurite music… But when it comes to delicious banana bread, I don’t have the patience to wait for it to come out of the oven. I want to start eating the batter, that’s how much I love this stuff.
Ahmed keeps buying organic bananas and letting them blacken. Every time I open the fruit drawer in our fridge, there are some bananas begging to be turned into a beautiful loaf of banana bread. This stuff doesn’t last long in our house, my hubby and I are total banana bread addicts.
The beauty of my banana bread is that it literally takes ten minutes to prepare the batter and then you have to be patient. Cooking with gluten free flour means you have to wait for this banana bread to completely cool down.
This recipe uses my favourite banana chips from Bare Snacks. The banana chips are totally optional, but in this instance they do give the banana bread a beautiful caramel glazed flavour and a chewy top. I love eating banana bread with a little butter, so delicious.
- 1/2 cup of Bare Snack Banana Chips (optional)
- 2tbsp maple syrup (optional)
- 1 1/2 cups of gluten-free flour
- 1tsp xantham gum
- 1 1/2tsp baking powder
- 1tsp cinnamon
- 1/2 cup of Bare Snack Banana Chips, broken into pieces (optional)
- Pinch of Himalayan pink salt
- 2 bananas, mashed
- 1/3 cup of coconut oil melted
- 1/3 cup of organic cane sugar
- 1 egg, beaten
- 1tsp pure vanilla extract
- 1tbsp apple cider vinegar
- Preheat oven to 375F and grease a loaf tin with some coconut oil.
- Mix the maple syrup and whole banana chips together and set aside.
- Next mix the flour, xantham gum, baking powder, cinnamon, broken up banana chips and salt in a bowl.
- In a separate bowl combine bananas, coconut oil, sugar, eggs, vanilla extract and apple cider vinegar and mix well.
- Stir the dry ingredients into the wet ingredients and fold together. Pour batter into the greased loaf tin.
- Bake for about 25 minutes and then take the loaf out. Arrange the banana chips soaked in maple syrup on top of the banana bread, pushing them in a little and pour any residue maple syrup over the banana chips.
- Then bake for another 25 minutes.
- Allow the banana bread to cool in the tin before removing and allowing it to cooling off completely on a wire rack.
- Serve with a dollop of butter… yum!