Gluten-free Banana Bread (with secretly stashed sweet potato!)

gobbled up too quickly for a photo!
gobbled up too quickly for a photo!

Banana bread is a staple in our home. I seem to need bananas in my diet as a week in France without eating any resulted in lots of cramps in my calves. So when we got home I had a go at making gluten-free banana bread.

My first attempt was a paleo version which was a total disaster as the tapioca flour made the bread a weird jelly like consistency – it was eaten (but not by me)! The banana bread I made on Monday was lovely with sweet potato in it – so I am happy to share the recipe with you all. I hope you enjoy it as much as we have been! I love getting healthy ingredients like veg and flaxseed into Aars in these hidden forms 😀

Gluten-free Banana Bread! – Ingredient List

bananas & spice = v v nice!
bananas & spice = v v nice!

water, ground flaxseeds, bananas, oil,  demerara sugar, ground cinnamon, fresh nutmeg, ground mixed spice, baked sweet potato, gluten-free self raising flour, bicarb of soda, cider vinegar, salt

Gluten-free Banana Bread! – Process (makes 2 loaves)

  • Preheat oven 190 C
  • Pop a sweet potato in to bake for about ½-¾ hour (depending on size)
  • Line two bread tins with cases (paper or silicon)
  • In a cup add:
    • 1 Tbsp ground flaxseed
    • ¹/3 C water
      FullSizeRender-1
      sweet potato mash up!
  • Stir and leave to congeal
  • In a bowl mash up the following:
    • 2 large ripe bananas
    • 2 Tbs oil (sunflower or coconut)
    • ½ C demerara sugar
    • 2 tsp cinnamon (we heap these as Aars loves cinnamon)
    • a good grating of fresh nutmeg (about ¼ of a nut)
    • ½ tsp mixed spices
    • ½ C baked and skinned sweet potato
    • 1 C gluten-free flour
    • 1 tsp bicarbonate of soda
      IMG_8464
      ready to bake
    • 1 tsp cider vinegar
    • pinch of salt
  • Add the watery flax egg into the mix
  • Once mixed (doesn’t need to be smooth, lumpy is good) dollop into the waiting loaf tin
  • Pop into the oven for 30 mins. (use a skewer to check)
  • Leave in tin for about 5 mins after getting out it of the oven
  • Then place on cooling rack
  • We like to dive in whilst they are still a little warm – slice a chunk off like bread…

Very yummy and simple to make with the added bonus of hardly any washing up! I tend to do one loaf and the rest of the mix as muffins which make a great packed lunch treat!

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