Cinnamon Banana Bread (gluten-free)
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1 cup (250g) Dove’s gluten-free flour blend
1 tsp baking powder
2 tsp cinnamon
1 tsp bicarbonate of soda
½ tsp xanthan gum
¼ tsp salt
3 overripe bananas, mashed
50ml rapeseed oil
1/3 cup (80ml) agave nectar
1/3 cup (80ml) unsweetened soya milk
2 tsp pure vanilla extract
50g walnuts, roughly chopped
Whisk the bananas with the oil, agave nectar, soya milk and vanilla.
Add all the dry ingredients and whisk until smooth.
Preheat the oven to 200 degrees. Line a cake tin with parchment paper and pour the batter into the tin.
Bake for 35-40 minutes.
Let the banana bread cool on a rack for 20 minutes before turning it out.
Let it cool completely before slicing.
Chocolate and coconut together is just heaven. And the consistency of this mousse is simply perfect once it has set. You can choose to sprinke with chopped chocolate, toasted coconut flakes or a few berries but it’s also great just as it is.
The recipe is for 4 portions.