Gluten free banana bread
Banana bread is a dessert to make when you have a few overripe bananas left in the house and you want something soft and fragrant.
This delicious plumcake as you know has American origins, created precisely to avoid waste. It takes 10 minutes to prepare and is great for a healthy, energy-packed breakfast.
To make banana bread you will only need a blender and a spatula, nothing else. The dough is made with rice flour which gives it a super soft texture. Perfect for those who cannot take other flours and for lactose intolerant because it does not contain butter, yogurt and internal milk.
I leave you to the recipe for my gluten free Banana bread!
200 g of Rice Flour
100 ml of Almond Milk s.f.
Q.b Vanilla flavor
30 g of Coconut Sugar
60 ml of Extra virgin olive oil
1 pinch of Salt
1 sachet of Baking powder
Preheat the oven to 180 degrees.
In a blender, add all the ingredients except the yeast. Blend until it forms a creamy and smooth dough. Add the yeast and mix with a spatula.
Transfer the mixture into a 22 cm loaf pan lined with baking paper. Chop the hazelnuts, half formed the grain and half cut them coarsely with a knife. Add them on top of the dough, bake and cook at 180 degrees for 40 minutes.
Before taking the cake out of the oven, do the toothpick test to check the cooking, if it is cooked, let it rest for 5 minutes in the oven.
Remove from the oven and let it cool completely on a rack.
Your banana bread is ready!