makes
6-10 thick slices = 1 small/medium loaf
low
fat, gluten free, refined sugar free, clean eating friendly
Ingredients:
·
1 1/2 tbsp (25g)
butter
·
1/4 cup (50g)
honey
·
2 eggs (~100g egg)
·
1 1/2
cups (~340g or three large) mashed ripe banana
·
1 cup (240g)
unsweetened applesauce
·
1 cup (120g) gluten
free plain flour or regular plain flour
·
1 cup (110g) gluten
free oat flour made from ground gloriously free oats (recipe here)
·
1 tsp baking powder
·
1/4 tsp baking
soda
·
Pinch of salt
·
Optional: Nuts,
cinnamon/spices, chocolate chips etc
Method:
Preheat
your oven to 180C/355F.
Grease
and/or line a small/medium loaf tin.
In a
mixer, beat your butter and honey until smooth and creamy.
Add
in your eggs, banana* and applesauce.
Add
in your flours, salt and raising agents to your mixer and mix on low until just
combined, scraping down the edges to ensure everything is incorporated.
Pour
your mixture into your prepared loaf tin and tap the bottom of your tin on the
counter to even out the mixture.
Bake
for ~1 hour or until a skewer inserted into the centre of your loaf removes
clean. If you're finding your top is cooking faster than the inside, cover your
loaf with foil to stop the top from browning too much.
Leave
to cool before slicing.
Store
your banana bread in an airtight container at room temperature or in the fridge
(the choice is yours!) for up to three days. This loaf also freezes really well
- just slice, wrap and store in zip lock bags in the freezer.
The
banana bread is even better the next day as the flavour develops!
Recipe
sourced from: Southern InLaw
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