A good banana bread is one of life’s greatest treats and until now I haven’t found a satisfactory gluten and dairy free recipe for those of us that way inclined. But while wandering through Wholefoods deciding on my lunch a couple of weeks ago I saw a yummy looking free-from ‘back to school’ recipe card and gave it a whirl. After all, it’s not just for kiddies.
With sweet ground almond, a pinch of salt and a good dollop of maple syrup, the recipe is delicious and guaranteed to tempt both adults and children alike, whatever their diet. While it is meant to be baked in a traditional tin, I like to use a baking tray and make brownie-like squares. Not only are they easier to eat, they also allow an appropriately indulgent surface space for the mid-bake maple syrup drizzle, and that is definitely no bad thing.
Makes about 12 squares.
2 ripe bananas
1/2 cup coconut oil
2 free range eggs
2 cups ground almond
2 tsp baking powder
1 tsp cinnamon
a pinch of salt
1/4 cup chopped walnuts or pecans
as much maple syrup as you can handle