Banana bread, gluten-free
A gluten-free bread that holds together well and tastes delicious!
| Quantity | Ingredients |
|---|---|
| 2 | Bananas, ripe |
| 50 g | Butter |
| 1 TBSP. | Lemon juice |
| 4 TBSP. | Nut milk |
| 1 TSP | Cinnamon (optional) |
| 1/2 TSP | Vanilla (optional) |
| 1 TSP | Cream of tartar baking powder |
| 1 TSP | Lemon peel |
| 1 pinch | Salt |
| 2 TABLESPOONS | Carob seed flour |
| 180 g | ground nuts (nut flour) |
| 40g | Linseed meal |
| 2 TABLESPOONS | Linseed |
Preparation
Preheat the oven to 170° C fan.
Mash the bananas and soft butter in a bowl with a fork. Add the lemon juice and nut milk. Set aside. In a second bowl, mix all the dry ingredients together. Quickly stir the liquid mixture (bananas/butter) into the dry ingredients.
Line a medium-sized loaf tin with baking paper, use a generous amount of baking paper so that the finished bread can be stored in it later. Pour the batter into the mold and sprinkle with linseed if desired. Bake in the preheated oven for about 45 minutes. Leave to cool. The bread will keep for about 4-5 days in the fridge.
