Banana and Walnut Bread

Posted in - Bake & Breakfast & Puddings on February 13th 2015 0 Comments

ITV’s ‘Food Unwrapped’ hugely helped me in my gluten free confusion.  When in Borough Market last week I saw Gluten-free this and that all over the place which only increased my fear that my non-gluten free diet is bad!  I admit however, that when I eat just fish and veg, I feel great, but I do crave something with more carb-content at some stage in the day and other than the chocolate brownies, have not been tempted by gluten free alternatives.

I have made several banana breads and in my endeavour to produce something I thought would be healthy, often found them wanting.  It turns out that only 1 in 150 of us is a Celiac and therefore would suffer as a result of eating gluten.  When comparing the ingredients of a cinnamon and raisin bagel with those of a gluten free variety, the fat content of the former was less than a third of its gluten free equivalent.  Gluten free does not necessarily mean it is better.  So I give you an unadulterated banana bread.  The butter could be replaced with a plain oil, the sugar with honey…   Everything in moderation ….

290g bananas (about 3 medium sized)
225g flour
2 tsp baking powder
1 tsp cinnamon
100g brown sugar
85g melted unsalted butter
2 free-range eggs
100g roasted walnuts, chopped

1.  Preheat the oven to 180 degrees C
2. Mix it all thoroughly together.
3.  Put it in a lined loaf tin.
4.  Bake for 40 minutes.
5. Let it cool in the tin.
6.  This is good toasted with cold butter or as it is. It is better the next day!
7. Keep in an air-tight container.  Suitable for freezing.


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