Kiddipedia
A great gluten free banana bread recipe is pretty handy in lunchboxes, or for a quick afternoon tea! This gluten free cake will keep well for a few days and is also yummy toasted and spread with butter if tolerated or dairy free spread!
You can whip this recipe up in a matter of minutes in a food processor of Thermomix.
Gluten free, wheat free, dairy free, soy free, nut free, egg free
Ingredients:
½ cup (45g) desiccated coconut
1 cup (140g) sorghum flour (or rice flour)
½ cup (90g) potato starch
½ cup (75g) rapadura (or coconut sugar / sugar)
2 tsps xanthan gum (or guar gum)
4 tsps gluten free baking powder
2 tsps cinnamon
½ cup (110g) coconut oil, melted
½ cup (125mls) dairy free milk of choice
2 medium bananas, peeled and mashed (approx. 280g of peeled banana)
Method:
- Heat oven to 160°C
- Prepare a loaf pan approx. 22cm x 14cm by lining with baking paper
- Put all dry ingredients into a food processor and blitz until well combined and desiccated coconut is fine like flour
- Add all other ingredients and mix until combined
- Pour into prepared pan, place in pre-warmed oven and cook for 35 minutes or until cooked through
- Turn off oven and leave the cake in the oven for about 5 minutes with the door open so it cools slowly
- Remove from oven and sit on wire rack in pan
- After about 5 minutes remove from pan and place on a wire rack to cool completely
Enjoy!
Tip: do not use coconut flour in place of desiccated coconut – they do not act the same!
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