David H
Well-Known Member
- Relationship to Diabetes
- Type 2
Bear in mind that I'm also a Coeliac so the recipe is gluten and dairy free.
you can substitute regular flour for all the GF flours and omit xanthan gum.
Dry Ingredients:
100g of Rice flour
50g of Cornflour/starch
40g of Tapioca flour/starch
35g of ground almonds
2 tsp of baking powder
1.5 tsp of xanthan gum
1 tsp of ground cinnamon
1/4 tsp of ground mixed spice
1/2 tsp of salt
80g of chopped walnuts
60g of sultanas
Wet Ingredients:
1 tsp of vanilla essence
4 Tbls of vegetable oil
100g of demerara sugar (you could sub part of the sugar with agave or brown rice syrup)
2 large eggs
3 medium ripe bananas (puree'd in a blender)
Method:
Pre-heat oven to 350F?GasMark 4
Grease a 2 pound loaf tin
Beat sugar, oil, eggs and vanilla until frothy
In a medium bowl mix all the dry ingredients (except the nuts and sultanas)
Add half the dry flour mix and half the puree'd bananas to the wet mix and stir well, add the balance of flour and banana and stir til fully combined.
sprinkle the nuts and sultanas over the top and stir until combined in the mixture.
Using a spatula dipped in water loosen mix from sides of the bowl.
transfer to greased tin and smooth out using a wet spatula.
again with the wet spatula cut a line along the length of the tin in the centre of the mix.
place in the pre-heated oven and bake for about 90 mins (GF timing) check centre with a kebab skewer for doneness (should come out clean)
Remove from tin and allow to cool on a rack.
I generally slice it completely and put 2 slices together in cling film and put these packs in a container or large Ziploc bag and freeze, removing a pack of 2 slices when needed.
you can substitute regular flour for all the GF flours and omit xanthan gum.
Dry Ingredients:
100g of Rice flour
50g of Cornflour/starch
40g of Tapioca flour/starch
35g of ground almonds
2 tsp of baking powder
1.5 tsp of xanthan gum
1 tsp of ground cinnamon
1/4 tsp of ground mixed spice
1/2 tsp of salt
80g of chopped walnuts
60g of sultanas
Wet Ingredients:
1 tsp of vanilla essence
4 Tbls of vegetable oil
100g of demerara sugar (you could sub part of the sugar with agave or brown rice syrup)
2 large eggs
3 medium ripe bananas (puree'd in a blender)
Method:
Pre-heat oven to 350F?GasMark 4
Grease a 2 pound loaf tin
Beat sugar, oil, eggs and vanilla until frothy
In a medium bowl mix all the dry ingredients (except the nuts and sultanas)
Add half the dry flour mix and half the puree'd bananas to the wet mix and stir well, add the balance of flour and banana and stir til fully combined.
sprinkle the nuts and sultanas over the top and stir until combined in the mixture.
Using a spatula dipped in water loosen mix from sides of the bowl.
transfer to greased tin and smooth out using a wet spatula.
again with the wet spatula cut a line along the length of the tin in the centre of the mix.
place in the pre-heated oven and bake for about 90 mins (GF timing) check centre with a kebab skewer for doneness (should come out clean)
Remove from tin and allow to cool on a rack.
I generally slice it completely and put 2 slices together in cling film and put these packs in a container or large Ziploc bag and freeze, removing a pack of 2 slices when needed.
