I’m continuing on with my adventures in flourless baking. And seeing as I frequently seem to have a couple of bananas in my fruit bowl quietly going brown and mushy, perfecting a recipe for a flourless banana bread seemed not only obvious, but imperative. Not in the grand scheme of things, but, you know, on a micro-level.
I feel like I’ve really nailed it with this recipe. It has that light bready texture without the density normally associate with flourless or gluten-free baking, despite the addition of pulpy banana.
To make the cake completely gluten-free, you could of course use gluten-free oats. This recipe is also relatively low in sugar, as I find that the over-ripe bananas lend more than enough sweetness for my palate. You may, however, prefer to make your loaf a bit sweeter by adding an extra 100g or so of caster or brown sugar (which would give the bread a more caramel flavour).
Flourless Banana Bread
You will need:
|4 over-ripe bananas – mashed|
|120g casterl sugar|
|350g gluten free self-raising flour|
|2 tsp cinnamon|
|1 tsp gluten-free baking powder
2 tsp zantham gum
1. Place all ingredients except water in a large mixing bowl.
2. Mix everything together until well incorporated. If batter seems too stiff, add a bit of water by the tablespoonfull.