Two of my favourite sweet treats - banana bread and Nutella! So what a perfect brainwave when I decided to combine the two! For this recipe, I used the 'Not-so-naughty Nutella' recipe from a previous post and a banana bread recipe that I'll give you all now :)
Banana bread is a firm favourite across the board and something that can be done so well! However - especially when baking gluten free, it is also something that can be tricky to perfect because of the nature of the heavy bananas and the naturally more dense GF flour! But by using ground almonds instead, I'm pleased to say that this recipe comes out quite light, even if its not a big riser.
For one delicious cake you'll need:
6 very ripe bananas
3 cups ground almonds (or pecans/other nuts)
1 cup rice/buckwheat flour
1/3 cup maple syrup (or other liquid natural sweetener)
1-2 tbsp cinnamon (depending on how much spice you like!)
a splash of almond milk if the mixture seems too thick
and then... 1/2 jar of homemade Nutella
Preheat your oven to 150 degrees centigrade. Start by mashing your bananas until smooth. Then mix together your ground nut flour, rice/buckwheat flour, maple syrup and cinnamon and finally stir in the mashed bananas. The mixture should be sticky but if its too thick then add a splash of almond milk before putting 1/2 the mixture it into your greased loaf/cake tin. At this point, spoon 3-4 heaped tbsps of your homemade Nutella over the top and then finish by pouring the rest of the mixture over the Nutella. Place the cake into the centre of the oven and leave to bake for 50ish mins (but I always check at about 40 mins). Once cooked, leave to cool for a few mins and then add more healthy Nutella to ice your cake! The coconut oil in the Nutella should mean that its starts melting from the heat of the freshly baked deliciousness! TOO - GOOD!
Happy baking one and all!
Oh and don't forget - spread a little happiness today! X
No comments:
Post a Comment