Why recepie famous for?
It's not uncommon to buy bananas and let them languish until they're overripe, which makes them perfect for this moist and comforting gluten-free banana bread.
Ingredients
1 cup buckwheat flour (see Notes)3/4 cup coconut flour (see Notes)
2 teaspoons gluten-free baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
2/3 cup caster sugar
1/2 cup rice bran oil
2 eggs, lightly beaten
2 over-ripe bananas, mashed
1/3 cup soy milk
1 teaspoon vanilla extract
2 small bananas, split, extra
1 tablespoon pure maple syrup
Instructions
Step 1Preheat oven to 180C/160C fan-forced. Grease a 13cm x 23cm (top) loaf pan. Line base and sides with 2 layers of baking paper, extending paper 2cm above edges of pan.
Step 2
Combine flours, baking powder, bicarb, cinnamon and sugar together in a large bowl. Make a well in the centre. Whisk oil, egg, mashed banana, milk and vanilla in a medium bowl. Add to flour mixture. Stir to combine. Pour into prepared pan. Top with split banana, cut-side up, and brush with ½ the maple syrup.
Step 3
Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted into the centre of bread comes out clean (cover loosely with foil after 45 minutes if over-browning).
Step 4
Brush top with remaining maple syrup. Cool for 10 minutes. Lift bread out of pan and transfer to a wire rack to cool. Serve.
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