I have had a week of baking. My friend Sam came over for dinner on Friday and confided that he was intimidated by baking when he realised a zucchini souffle was rising in the oven. I once felt the same, it’s all about getting to know your oven and seeing what works. However, this recipe is so simple, delicious and light, I was subtly playing my own trumpet while championing the efforts of the New York Times online food section. We all went back for seconds, compliments all round.
Round 2 of personal bake off was rocking up to a birthday party and arriving with a flourless chocolate cake. It also went down a treat, especially for the stoners. My trick with this recipe is to use Lindt (or some other top shelf dark chocolate) in the mix. It really is a dessert sensation.
And then finally, today, I topped it all off with gluten free banana bread. Pre coeliac I had quite the obsession with banana bread but have since noticed that cafes do not make this delight GF. I was therefore taking matters into my own hands, 6 years down the track. I regret that now. I have just had a double slice of a seriously delectable banana bread. I think BB is an anytime food and so what if it’s not the healthiest snack, it serves as a cheeky treat every once in a while.
Gluten Free Banana Bread
1 1/2 cups (about 3)mashed ripe bananas
2/3 cup brown sugar
1/2 cup light olive oil
2 organic, FR eggs, lightly beaten
1/4 cup honey
1/3 cup sour cream
1 tspn vanilla extract or 1/2 a bean (seeds extracted)
1 1/2 cups of gluten free SR banana bread*
1/2 cup coarsley chopped nuts (pecans or walnuts) or chocolate
Preheat oven to 180 degrees. Grease and line bread tin (14cm x 20cm)
Combine banana, sugar, oil, eggs, honey, sour cream and vanilla and whisk well
Add sifted flour and nuts and fold in with large spoon
Pour into prepared tin and bake for 50 minutes or until skewer comes out clean. Rest for 5 mins and fold onto cooling tray.
Spread some butter or lemon ricotta, eat and share.
*my combo of plain GF flour and 1 tspn of baking soda & 2tspns of GF baking powder worked a treat.
I also added 2 dried figs, that i had soaked to soften and chop finely. Such a great and yummy sweet addition.