Gluten Free Banana Bread
These carrot banana muffins and bread are still using my self making gluten free flour ; nut free and low sugar concept with my new tastes at the moment…
Here I use organic apple sauce to replace sugar of any kind , plus a bit sweetness from coconut milk , here and there with bananas combination , a comfort and healthy snack for those who love home baking , sure everyone devoured , trust me !
Ingredients :
servings - 12 muffins and 1 loaf ( 4″ x 6 +1/2 ” )
A~
1 - egg 2 large eggs (beaten )
2 - organic apple sauce 3/4 cup
3 - coconut milk 3/4 cup
4 - banana 2 big ripe bananas ( peeled & mashed )
5 coconut oil 1 cup (melt & cool )
6 - ground cinnamon 1 tbsp
7- ground cloves 1 tbsp
B ~ Gluten free flour
1 - buckwheat flour 1 cup
2 - coconut flour 1 cup
3 - tapioca flour 1/2 cup
4 - gluten free baking power 2 tbsp
5 - baking soda 1 tsp
6 - xanthan gum 1 tbsp
7 - pinch of salt
Steps :
1 - preheat oven 350 C
2 - grease 12 cup muffin pan and top with baking cups… and grease loaf pan
3 - sieve all flour ( B ) and set aside
4 - in a large bowl , added mashed banana with apple sauce, ground cinnamon ,
- ground cloves , coconut milk and blend until very smooth
- then add beaten eggs , again blend untill smooth …
5 - stir the dry mixture into the wet , add coconut oil lastly, and mix all until completely moistened
6 - spoon the batter onto the greased loaf pan and muffin pan accordingly
7 - bake in the preheated oven for 25- 30 minutes..or until a skewer comes out clean in the center of a muffin..
8 - turn off the oven and rest 5 minutes before remove the pan from the oven…
9 - cool on a wire rack , slice the loaf after completely cool , enjoy and serve.
* leftovers can store covered and refrigerated for 5-6 days *
