It’s a much needed rainy winters day here in our nation’s capital. The rain has been steadily sneaking up on us for weeks and yet we’ve been deceived into thinking it may never come thanks to a number of days where the sun has shone brightly in the crisp blue sky.
Our nearly-two-year-old loves the sunny days where he can run and jump and laugh and explore. Our walks to the park consist of multiple stops along the way so that he can bend down and pluck a flower from the grass, grab a handful of tanbark and let the pieces fall through his fingers, or squeal with delight as he runs to play with the puppies of a fellow walker. Just this week he has gained the confidence to climb the steps to the top of the slide and launch himself off without assistance. These days are priceless.
And then there are rainy days like today where we can’t visit the park. Where my little man and I are stuck at home watching endless episodes of The Wiggles or Spot the Dog on Youtube. These days can be hard work. Distracting a two-year-old for 8 hours can be difficult for anyone let alone someone with Chronic Fatigue! It is on these days that I want to show him some joy even if we can’t bask in the sun. And how do I do this – with Banana Bread!
Popping a loaf of Banana Bread in the oven really is the best way to make a cold and rainy day that much better! I love being able to cut into it within minutes of it coming out of the oven, feel the warmth of it on my fingers as I pass it to my son, and see him indulge on it while he runs around the house. What’s better is knowing that I can make him something that is free of gluten, grains and dairy with the hope that his little tummy won’t be affected in the same way as mine. Love is Banana Bread when the slide and the swings are cold and wet!
So here you have it! My gluten, grain and dairy free Banana Bread for a cold and rainy day! Happy Eating!
For tips on making this bread with regular ingredients, see my notes below.
Banana BreadPrint This
- 2 eggs
- ¾ cup coconut sugar
- 1/3 cup maple syrup
- 1/3 cup coconut oil
- 1/3 cup coconut yogurt
- 1 tsp vanilla bean paste
- 3 over-ripe bananas, mashed
- 1 cup buckwheat flour
- 2/3 cup almond flour
- 1 tsp bicarbonate soda
- 1 tsp ground cinnamon
- For the Syrup
- ¼ cup maple syrup
- 1 teaspoon vanilla bean paste
- 1 tablespoon coconut sugar
Preheat oven to 180°C or 350°F. Grease a 21cm x 11cm loaf pan with coconut oil and line the base and sides with baking paper.
Beat eggs and sugar together in a stand mixer on a medium-high speed for 10 minutes or until thick, pale and creamy. Reduce speed to low and beat in maple syrup, coconut oil, yogurt and vanilla bean paste. Add the mashed bananas and mix briefly.
Sift in the flours, bicarbonate soda and cinnamon and fold gently.
Pour mixture into pan. Tap the pan a couple of times on the benchtop to level the mixture. Place in the oven for 55-60 minutes. Bread is ready when a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes then turn onto a rack to cool.
To make the syrup, combine maple syrup, vanilla bean paste and coconut sugar in a small saucepan and heat on low heat for 5 minutes until thick and syrupy. Drizzle over bread and serve.
If you are not restricted by food choices, see the following alternatives: Use Greek yogurt instead of coconut yogurt, use 1 cup of self raising flour in place of buckwheat flour. Additionally, if you do now have coconut sugar, simply replace with brown sugar.