It’s a shorter post this week - we are in the thick of school holidays, that is, the home chaos that ensues with swimmings lessons, backyard tents, sword fights and sticky car trips to the beach (yes it’s fun, but crazy and exhausting as well).
I’ve got one recipe that is the easy go-to, fill-them-up-and-keep-them-happy-while-I-catch-up-on-washing-and-try-to-survive: Classic banana bread that is both gluten-free and paleo-friendly. I make it by throwing everything together in a blender, but you can also use a food processor, or smoothie-maker if that’s easier too.
In terms of ingredients, I subbed chickpea flour for the usual rice flour blend that is popular in most gluten-free breads. This is cheaper and better for you than the starch-rich alternative. I’ve also kept the banana skins on (you must read why - see the last newsletter here ) and I’ve kept the sugar content to a minimum.
As I write, I’m fervently packing our fishing rods, camping tents and wet suits for our trip to Bruny Island in Tasmania.
The kids are ecstatic and I’ve never been to the Tassie before. Any food or fishing recommendations? I would love to hear them!
Happy holidays, Belle
Easy Banana Bread
Quick and easy - you can make this recipe in a blender or food processor.
Ingredients:
3 medium - large bananas, skin on, tops and tails removed
(This is roughly equivalent to 4 small bananas or 1 cup finely chopped banana skins + 1 1/2 cups well mashed bananas)
1/3 cup softened butter
3/4 teaspoon cinnamon
4 tbsp coconut or rapadura sugar
2 eggs
1 cup chickpea flour
3/4 cup tapioca flour
1/2 teaspoon bicarb soda
1 tablespoon olive oil
1/3 cup chocolate chips (optional)
Directions:
Combine the bananas (skins + flesh), eggs, oil and butter in a blender and blend at high speed to form a smooth paste.
Gradually add the remaining ingredients (excluding the chocolate chips) and blend again to a smooth paste. Taste for sweetness. If your bananas aren’t very ripe, you might want to add additional sugar.
Pour mixture into 20cm bread tin, and sprinkle on chocolate chips (if you are using them). Place bread in pre-heated oven at 180 degrees Celsius for 30 minutes, or until skewer comes out clean. Allow to cool to room temperature before serving. Enjoy!
Lastly, thank you so much to everyone that shared my latest post! I am very grateful.
Lastly, in case you missed it -
This is why I love cooking with the WHOLE banana 🍌