Gluten Free Banana Bread has always been a favorite with my family.
This high fiber banana bread recipe is entirely gluten free, and so is a good alternative for people with the coeliac condition, for people who have an allergy to wheat, or simply for people who want to avoid eating wheat for the betterment of their health.
This bread is highly nuitritious, with the added health bonus of flaxseed, or linseed for added fiber. It is ideal for those school lunches or for your work lunch box. It is a great picnic item, as this moist bread slices easily.
Gluten Free Banana Bread With Flaxseed.
Pre-heat the oven to 325 F or 180 C.
- 3/4 cup brown sugar
- 3 free range organic eggs
- 1/2 cup of coconut milk or dairy yogurt
- 3/4 cup olive oil or grapeseed oil
- 1 large ripe mashed banana
- 1/2 cup dessicated coconut
- 3/4 cup ground linseed/flaxseed
- 3/4 cup chick pea flour
- 1/4 cup fine yellow cornmeal
- 1/4 cup fine rice flour
- 1/4 cup arrowroot flour
- 2 tsps baking powder
- 1 tsp baking soda
Beat together the oil, eggs, mashed banana, sugar and coconut milk or yogurt. Add the chick pea flour, rice flour, cornmeal and arrowroot flour with the baking powder and soda. Stir until smooth.
Line 2 loaf tins with butter paper, or oiled greaseproof paper. Pour the mixture into the loaf tins.
Bake for 3/4 hour, or until the loaf has turned brown and the loaf is firm.
Let cool with the paper still on the loaf. This is best left for a day before cutting, but you can use it right away.